Chicken Korma Curry

  • 15MINS
  • 30MINS
  • 337KCAL

You don’t need to miss out on your fave curry with our slimming-friendly Chicken Korma Curry – perfect if you’re counting calories or following a diet plan like Weight Watchers!

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Easy Peasy Chicken Korma Curry pinchofnom.com
4

NutritionPer Serving

  • Calories337
  • Carbs23g
  • Protein22g
  • Fat2g
  • Saturates0.4g
  • Sugars11g

Chicken Korma Curry - Pinch of Nom Slimming Recipes

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 to know in the blurb!

You won’t believe how good this is, the flavours and texture are just like the takeaway version, but there’s no puddle of oil sitting on the top and no pot of cream in sight. In fact, our small army of taste testers say it’s better than from the Indian takeaway! Now that is saying something, eh?

Rich, creamy and mildly spiced, this curry is a firm favourite for all of the family, and making it at home means you don’t need to compromise on your slimming or weight watchers diet and you may save some money on takeaways too!

What diets is this Chicken Korma Curry suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Korma Curry?

  • You need to count 4 Points per portion of this Chicken Korma Curry recipe if you’re on WW Green. 
  • You need to count 3 Points per portion of this Chicken Korma Curry recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Chicken Korma Curry recipe if you’re on WW Purple.

That’s a whopping saving on a takeaway restaurant bought version!

Do you need any special ingredients to make Chicken Korma Curry?

There are a few ingredients which make this Chicken Korma Curry taste as good as the real deal.

To get that coconut flavour,  try to find a coconut flour which has been “defatted” as this will reduce the calories. You can pick up coconut flour and coconut essence at most large supermarkets or on Amazon. If you don’t have coconut flour you could use Almond flour or even normal plain flour. Just check the nutritional values of whatever flour you use as they can vary depending on the brand.

If you don’t use flour and the Reduced Fat Margarine Spread – this Chicken Korma Curry will split. You really don’t want it to split!

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We use coconut flour and coconut essence, to get that coconut flavour.

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How many calories are in this Chicken Korma Curry?

There are 337 calories in each portion of our slimming friendly Chicken Korma Curry. This means it falls into our Everyday Light recipe category.

This dish is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

On the stove

Step 1

Place the diced butternut squash and carrot in a bowl along with 2 tbsp of water. Cover with cling film and microwave for 7-8 minutes until soft.

Step 2

Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.

Step 2 pinchofnom.com

Step 3

Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) – blitz until smooth.

Step 4

Spray a large pan with low calorie cooking spray and gently heat. Pour the mixture from the food processor into it along with… the lime juice, reduced fat margarine spread, the spice mix, granulated sweetener, yogurt and coconut essence. Stir Well.

Step 4 pinchofnom.com

Step 5

Add the raw diced chicken. Simmer with the lid on for 20 mins making sure to stir often. You may need to add a little water depending on your desired thickness of the sauce.

Step 5 pinchofnom.com

Step 6

Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.

Step 7

Taste and enjoy! If you’d like it more creamy, just add a little more yogurt.

In the slow cooker

Step 1

Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.

Step 2

Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.

Step 3

Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) – blitz until smooth.

Step 4

Empty the paste into the slow cooker and add all the other ingredients except the peppers. Cook for 5 to 6 hours on normal/medium.

Step 5

In the last 30 minutes add the peppers. Enjoy!

Chicken Korma Curry - Pinch of Nom Slimming RecipesWhat should you should serve with Chicken Korma Curry?

Any of the following go really well with this curry. Any of these side dishes would work be perfect!

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Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

Can you cook Chicken Korma Curry another way?

Yes! You can cook this recipe in a couple of ways – on the hob, or in the slow cooker.

Hob: 30 minutes or so – see further instructions in the recipe card below.

Slow Cooker: 5-6 hours – see further instructions in the recipe card below.

How do you know when Chicken Korma Curry is cooked?

This recipe is cooked when the chicken is completely cooked through.

This should take approx 30 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chicken Korma Curry in the fridge?

Once you’ve made this recipe, you should ideally eat it straight away.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Korma Curry in the fridge for approximately 3 days or so.

Can I freeze Chicken Korma Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Chicken Korma Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Chicken Korma Curry

You don’t need to miss out on your fave curry with our slimming friendly Chicken Korma Curry – perfect if you’re counting calories or following a diet plan like Weight Watchers!
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • WW
    3 Smart
    Points
  • KCals 337
  • Carbs 23G
  • WW Points:
  • 4 Green
  • 3 Blue
  • 3 Purple

Ingredients

For the Korma spice mix

  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp cardamon powder or the seeds from 10 pods - pestled/bashed/whizzed
  • ¼ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • 1 pinch ground cloves
  • 1 pinch dried chilli flakes

For the Korma Curry

  • 3 chicken breasts diced
  • 1 can chopped tomatoes 400g
  • 25 g coconut flour
  • 200 g fat free yoghurt
  • ½ butternut squash (or pumpkin) peeled and diced
  • 1 onion chopped
  • 3 peppers sliced - which ever colour you like
  • 2 carrots peeled and diced
  • 2 garlic cloves finely chopped
  • 2 cm fresh ginger finely chopped
  • 1 tbsp tomato puree
  • 2 chicken stock cubes
  • 2 tbsp reduced fat margarine spread
  • ½ tsp granulated sweetener
  • 1 lime juice of
  • 4 drops coconut essence
  • 2 tbsp water
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

On the Stove
  1. Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.
  2. Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
  3. Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) - blitz until smooth.
  4. Spray a large pan with low calorie cooking spray and gently heat. Pour the mixture from the food processor into it along with… the lime juice, reduced fat margarine spread, the spice mix, granulated sweetener, yogurt and coconut essence. Stir Well.
  5. Add the raw diced chicken. Simmer with the lid on for 20 mins making sure to stir often. You may need to add a little water depending on your desired thickness of the sauce.
  6. Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
  7. Taste and enjoy! If you'd like it more creamy, just add a little more yogurt.
In the Slow Cooker
  1. Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.
  2. Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
  3. Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) - blitz until smooth.
  4. Empty the paste into the slow cooker and add all the other ingredients except the peppers. Cook for 5 to 6 hours on normal/medium.
  5. In the last 30 minutes add the peppers. Enjoy!

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35 comments

See what others have to say

Lesley JonesSunday 26th January 2020

I couldn’t get coconut flour or coconut essence any suggestions where I can buy these or alternatives. TIA

Reply

    Holly LevellTuesday 26th May 2020

    Hey Lesley, The coconut flour we use has been “defatted” as this will reduce the calories. You can pick up coconut flour and coconut essence at most large supermarkets or on Amazon. If you can’t get hold of the have coconut flour you could use Almond flour or even normal plain flour. Just check the nutritional values of whatever flour you use as they can vary depending on the brand. Hope that helps!

    Reply

Becky leeWednesday 2nd October 2019

Hi everyone, I’m struggling to get the coconut flour for this recipe. The only one I can get is by the groovy company and it’s organic but doesn’t say it’s defatted. Is this flour ok to use or is it higher in calories and fat? Many thanks, Becky

Reply

    HollyWednesday 1st July 2020

    Hi Becky, you may need to alter the calories as it may be higher in fat and calories like you’ve said. Have you tried Amazon I’ve had a quick look and it looks like there are a few brands in stock. Hope that helps!

    Reply

megan mooreMonday 13th August 2018

What else could i use instead of shot in coconut flour as cant afford?

Reply

    Clare FowlerSunday 9th February 2020

    I used desiccated coconut. Also added reduced fat coconut milk

    Reply

      Holly LevellThursday 21st May 2020

      Hi Clare, great suggestions for the Chicken Korma Curry!

Clive MilnerWednesday 2nd May 2018

Hi all love your recipes just a quick question asda do frozen butternut squash was wondering how much in weight do you reckon?
Keep up the good work
Clive

Reply

Rachel PennyTuesday 24th April 2018

Hi, I’m going to try this recipe tomorrow in my slow cooker, just wondered about it splitting if the yoghurt goes in at the start?

Reply

    DanielleSaturday 23rd March 2019

    Is the flora light the liquid one or from a tub of flora?

    Reply

      CateMonday 8th April 2019

      It comes in a tub 🙂

EmmaThursday 19th April 2018

I do not have a microwave? Would I be ok to boil to carrots and butternut squash to soften them to then be able to blend them or would this not work? Or could I put them in the oven??
Thanks xx

Reply

SorchaSaturday 14th April 2018

I don’t have a microwave. Should I boil or oven cook the BNS and carrots? Thanks!

Reply

Nicky ClagueSunday 4th March 2018

Hi
I have no fresh ginger (snowed out)
is there an alternative?I have fresh onions, garlic, spring onions, celery and dried ginger (well an absolute array of spices…)

Reply

KassieMonday 26th February 2018

Hi could I use ground almonds in this dish? If so how much x

Reply

EllieSaturday 17th February 2018

Thank you so much for posting this recipe. It is honestly the best curry I’ve ever made and tasted and looked just like the takeaway version. It was also quicker to make than waiting on a delivery to arrive.
My 4 children all enjoyed it and cleaned their plates – a true thumbs up from this household! ⭐️⭐️⭐️⭐️⭐️

Reply

HelenMonday 29th January 2018

I’ve just made this curry and it was lovely, I added a few more chillies and because i couldn’t get any I used lemon instead of Lime, vanilla yoghurt instead of coconut and I didn’t put garlic in as kids n hubby hate garlic. The best curry I’ve made SW style and will definitely be making again.

Reply

LizTuesday 23rd January 2018

Made today using the slow cooker instructions, it really is a good curry somewhere between a korma and plain curry sauce. The consistency is authentic and we made 7 decent size portions out of it as well! Will definitely make again.

Reply

LorraineSaturday 20th January 2018

Hi this was the first time I have tried making any curry from scratch and OMG it is absolutely delicious. Nicer than any korma jar curry I’ve had and on a par with the korma we have had in a local indian buffet. Thank you so much for the recipe. Im going to see if you have a recipe for a Chicken Tikka curry now.

Reply

KerrySunday 14th January 2018

I have found a Shwarts Korma spice in my cupboard, if I use that, how much would you advice I put in?

Reply

    Nicky ClagueSunday 4th March 2018

    it does taste pretty good but Janey is right that it is better home made. I struggled with the cardamom as I could only get pods and couldn’t grind finely enough

    Reply

SarahThursday 11th January 2018

Made this tonight and adapted It to be dairy free for my daughters dietary needs. All I can say is AMAZING!!
Exactly how a korma should be. Was reluctant to try it after trying many low fat curry dishes which have disappointed us.
Definitely added to our favourites and look forward to having it again already.
Enjoyed by all the family

Thanks PON for another brilliant recipe!

Reply

JulieFriday 5th January 2018

If I wanted to instant pot in instead of slow cook how long under pressure? 15 mins?

Reply

JudithWednesday 3rd January 2018

Hi
Can you tell me how to cook this in my Instant Pot (newbie). Many thanks.

Reply

AimeeSaturday 16th December 2017

Hi,
Can I leave the onions out of this recipe?

I’m going to make this afternoon afternoon reading all the fantastic comments

Thanks
Aimee

Reply

SteveMonday 13th November 2017

Hi,

It says to use Muller light coconut. I can only find coconut and vanilla. Is that the one?

Reply

JenSunday 5th November 2017

Thank you for the quick reply! I have posted my curry on my instagram account and tagged you in it. Absolutley loved it! X

Reply

Stacey WrightSunday 5th November 2017

I’ve just made this. As a new mum I need things to be super quick, I used the instant pot adjusting the method slightly. I add loads of veg too – cauliflower, mushrooms, root veg. All the veg was frozen – Asda’s scratch cook – tasted amazing and not difficult to do. I used the one pan and my vitamix blender to blitz the spices first when it was dry, then everything went in after. Thank you for taste testing and saving me the trouble. I’ve had some epic fails with SW recipes, watery or tasteless and it costs money and time that could be spent elsewhere! This recipe was spot on. Thank you

Reply

JenSunday 5th November 2017

1 pinch of ground cloves? what cloves? thanks

Reply

Charlotte BanyardSaturday 4th November 2017

Oh wow! I used sweet potato as couldn’t find my bns in the bottom of the freezer, but i don’t think it mattered. This recipe is ruddy lovely. Even my husband, who hates curry, cleared his plate. Thank you, I will be doing this again and again.

Reply

Francesca HerbertMonday 30th October 2017

Hi I dont use Flora Light or any other margarine I only use butter can this be used in place of Flora Light?

Reply

AngelaSunday 29th October 2017

Unfortunately, I cant eat BNS as its on my list of no-no foods for my IBS. Can you perhaps suggest an alternative? Many thanks for such a gorgeous recipe!

Reply

FranSaturday 28th October 2017

Made this tonight for the whole family. My son was a little late arriving, so I popped his portion into takeaway containers.
I was so chuffed as he didn’t realise it was home made.
A delicious, thick, creamy texture and took 45 mins from prep start to eating.

Easy to make. I will definitely make this again –
And soon too.

Reply

LeahSaturday 28th October 2017

What coconut yoghurt is it? The one with lime or vanilla? Thanks

Reply

MattSaturday 28th October 2017

Alternative method

If you have a soup maker you can use that.

Saute onions garlic and ginger till light brown. Add spices. Cook out for 5 mins. Put in Soup makers with every thing else except chicken.
Put on smooth cycle.

Transfer to pan. Add chicken. boil for 15-20 mins. add peppers and Jobs done.`

Reply

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