Syn Free Creamy Chicken Curry | Slimming World

We’ve had quite a few people asking if we know of a nice, creamy Slimming World friendly curry recipe. So we thought we’d share this Syn Free Creamy Chicken Curry one with you.

Syn Free Creamy Chicken Curry

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Although it’s not quite as creamy as a korma (and let’s face it we’re never going to be able to replicate that exactly without spending a fair few syns) this Syn Free Creamy Chicken Curry is perfect for those, like me, that like a creamier consistency.

We use chicken in this recipe, but you can use what ever meat you want. Why not try beef, lamb, turkey or even prawns.

Syn Free Creamy Chicken Curry

As you know we all need to eat as much speed food as we can, so we like to add a load into this curry just before the end of the cooking time, but this isn’t an essential part of this Syn Free Creamy Chicken Curry recipe, just an added bonus to help you along with your weight loss.

Or you could just serve it with some extra veg if you prefer, or how about some cauliflower or broccoli rice?

Some of you love this Syn Free Creamy Chicken Curry recipe!

Syn Free Creamy Chicken Curry-slim_my_gin
One of our Instagram followers @slim_my_gin made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!

The Sunflower or Olive Oil flavours are ideal for this Syn Free Creamy Chicken Curry recipe.

Frylight Syn Free Creamy Chicken Curry | Slimming World

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Syn Free Creamy Chicken Curry

Votes: 225
Rating: 3.66
Rate this recipe!


Prep Time

Cooking Time

people 15 minutes 30 minutes



Slimming World 

381kcal 1

Smart Points (Flex/Freestyle)



Per people Per people Per people
Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

  1. Spray a large pan with Frylight and heat
  2. Add onion, chilli, ginger and garlic and cook on a medium heat for a few minutes, until the onion starts to soften
  3. Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes
  4. Add the stock, allow to boil and simmer for a 5 minutes
  5. Reduce the heat to low add the tomato paste, yoghurt and chicken, and stir well. Cover with a lid and cook for 15- 20minutes stirring regularly.
  6. 10 minutes before the end of cooking add the chopped veg and a squeeze of lime juice
  7. Garnish with some more chopped coriander & serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. This looks great! I’m sick of wasting syns on jars of sauce and curry paste. This will be dinner tomorrow. Thanks so much! 🙂

    1. Hi Estelle, We’re exactly the same, we hate wasting syns unnecessarily. It wouldn’t be so bad if the jars of sauce were only 1 or 2 syns but they are soooo high! we were shocked to find out the syn value of some pre made sauces!

    1. A little ramekin or small bowl, pack the rice in, turn upside down on plate and tap the base of the ramekin and it ~should~ look like in the pic.

  2. I’ve made this twice now and each time it’s made, the sauce seems to split and look curdl. What am I doing wrong?

  3. Just wondering. Last time I’ve cooked curry with yoghurt in, the yoghurt always curdled. Does the yoghurt curdle or is it alright or any ideas why it’s curdled for me in the past.

    Thanks PON

    1. Hi Rachel,
      The trick with yogurt (especially the fat free ones) is to heat it up very gently and try not to let it come to the boil. Also try taking the yogurt out of the fridge for a bit before you use it. That way it won’t be quite so cold when it hits the pan

  4. I made this tonight, sooooo yummy, big hit with hubby too. Sadly, I had to use normal Greek yogurt as I can’t get fat free, I used 3 x 125 g pots, no idea how many syns, but it did taste good. Oops, Forgot to take photo 🙊

    1. Hi Eleanor
      I’m not sure what might have caused your curry to taste bitter. Check all the measurements carefully, as sometimes a misread amount of an ingredient can drastically alter the flavour. I’ve been guilty of adding a tbsp when it should have been a tsp! Hope that helps!

  5. This was delicious but it did curdle. It didn’t matter too much this time as it was just family eating it (they all loved it) but you couldn’t serve it for guests. How do I stop it curdling next time?

    1. Hi Jenny
      If the heat is too high, it can cause the yogurt to split. You could try taking the pan off the heat completely to add the yogurt, then return to a low heat to finish the last 15-20 mins cooking time. Hope that helps. 🙂

  6. Looking forward to trying this recipe out! Looks lovely!

    Just re yogurt curdling. I find that if you leave yogurt come to room temperature, then add a spoonful or two at a time of the hot sauce into the yogurt- mix it well…. when you add this mix to the curry- it seems to stop the yogurt splitting

  7. I love the taste but I’ve made it twice and the yogurt curdles slightly and looks grainy. 😩 probably doing something wrong

    1. Hi Jodie
      You can reduce the risk of the yogurt splitting by allowing it to come to room temperature before you start cooking. You can also take the pan off the heat for a few moments prior to adding the yogurt. Hope that helps. 🙂

  8. Made this tonight, absolutely stunning and a dream come true for me, never had the courage to use spices before. Thank you pinchofnom for the inspiration.

    1. Hi Louise,
      Yogurt is preferable, as quark is less stable and may split. If you do use quark, you’ll need to add it off the heat to avoid this happening.

  9. This was absolutely delish ! Although I’d recommend cooking the chicken seperately then adding as it takes on a lot of water from the chicken x

    1. Hi Nicola
      There are several stages that need to be done on the hob, including boiling and simmering the sauce, which obviously can’t be done in the slow cooker. I’d stick to the hob method for best results. 🙂

  10. Hi, I only have ground ginger and chilli powder. Can you recommend what measurements I should use. Thank you

    1. Hi Ann
      You would need a couple of level teaspoons of each, although you may want to adjust to your personal taste. 🙂

  11. Morning ladies, going to make this tomorrow. I’m not fan of Grand Masala. What would suggest as Good substitute? I’ve not found one that I like the taste of,

  12. I curdled it……. but I saved it by putting about 200g of fat fee natural yoghurt in another pan and then whisking in the split sauce, gently heating the new sauce. Wasn’t perfect but better than it was,

    1. Well done for rescuing it, Marie! It’s a delicate balancing act when cooking with yogurt, so always best to add off the heat. 🙂

  13. I’ve found adding a small amount of cornflour stabilises the yogurt, but you need to syn the cornflour (1 level tsp 0.5) and the advice about having the yogurt at room temp and adding gently is good.

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!