Creamy Chicken Curry
This simple, Creamy Chicken Curry is a comforting, slimming friendly meal whether you're counting calories or following a diet plan like Weight Watchers.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Creamy Chicken Curry is a fantastic alternative to a korma as it’s not quite as creamy, but has a beautiful richness that you wouldn’t get from a normal, tomato based curry.
We’ve used mushrooms, onion, mange tout, baby corn, peppers and courgette in this recipe, but if you’re not a fan of any of these then you can just replace them with something else. It’s a great way to use up any veg that you have lying around as anything will work!
Our Creamy Chicken Curry would also work really well when made with beef, lamb, turkey or even prawns. The sauce has a lovely flavour without being overpowering so pretty much any protein would be really tasty – or leave the meat out all together and use a veggie stock cube for a vegetarian version!
What diets is this Creamy Chicken 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 cube
You could also make this recipe suitable for vegetarian diets as long as you omit the chicken and use a veggie stock cube.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Creamy Chicken Curry?
You’ll probably have most of the ingredients for this recipe in your cupboards already – it’s really simple to make!
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‘This was a great dish on a Saturday evening! Very much like a korma with lots of veg! Lovely recipe’
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We like to serve this Creamy Chicken Curry in some balti dishes – they make it really easy to portion and serve a dish, and have the added bonus of looking really pretty too! You can pick these up over on Amazon!
A good, sharp knife is absolutely essential as it makes cooking much quicker and safer – believe it or not! You can grab one over on Amazon.
How many calories are in this Creamy Chicken Curry?
There are 381 calories in each portion of our slimming friendly Creamy Chicken Curry. This means it falls into our Everyday Light recipe category.
This recipe 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.
Spray a large pan with low calorie cooking spray and heat.
Add the onion, chilli, ginger and garlic and cook on a medium heat for a few minutes, until the onion starts to soften.
Add the salt, chopped coriander, turmeric, and garam masala, and cook for another couple of minutes.
Add the stock, allow to boil and simmer for around 5 minutes.
Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15-20 minutes stirring regularly.
10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.
Garnish with some more chopped coriander and serve.
What should you should serve with this Creamy Chicken Curry?
Any of the following go really well with this Creamy Chicken Curry. You could even cook yourself up an Indian Fakeaway feast! This dish is pictured with cooked basmati rice, simply stir through 0.5 tsp of turmeric before serving.
Can you cook this Creamy Chicken Curry another way?
This recipe is really simple and easy to make so we’d recommend just using the method below to cook it.
How do you know when this Creamy Chicken Curry is cooked?
You should cook this Creamy Chicken Curry until the chicken is cooked through and the juices run clear. The vegetables should be tender and the sauce reduced a little. 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 Creamy Chicken Curry in the fridge?
Once you’ve served it, ideally you should eat this dish within 4 hours.
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 curry in the fridge for approximately 3 days or so.
Can I freeze Creamy Chicken 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 Creamy Chicken 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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Creamy Chicken Curry
This simple, Creamy Chicken Curry is a comforting, slimming friendly meal whether you’re counting calories or following a diet plan like Weight Watchers.
- KCals 381
- Carbs 30G
- Spray a large pan with low calorie cooking spray and heat.
- Add the onion, chilli, ginger and garlic, and cook on a medium heat for a few minutes, until the onion starts to soften.
- Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes.
- Add the stock, allow to boil and simmer for around 5 minutes.
- Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15- 20 minutes stirring regularly.
- 10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.
- Garnish with some more chopped coriander and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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See what others have to say
NickyFriday 13th January 2023
Tsk my other half got natural fat free yogurt!!
I’m almost done now so will continue. I can see comments to add at the end so fingers crossed 🤞
HollyMonday 16th January 2023
Hi Nicky, hope you enjoyed this Creamy Chicken Curry!
Jaunty mcgintySaturday 3rd October 2020
I made this with great expectations but unfortunately it wasn’t a success my whole tub of fage yogurt was totaly wasted it just totaly curdeled I feel it should be added at the very end of the recipe instead of being on the gas for 20 mins and I did constantly stirred it too
HollyWednesday 7th October 2020
Hey Jaunty, sorry you had some issues with the Creamy Chicken Curry. You might find it better to stir the yogurt in at the very end of cooking like you have suggested and take the pan off the heat, some fat free yogurt isn’t as stable as others so you may find a different brand works better. Thank you for your comment.
SamanthaFriday 14th August 2020
Just finished eating this. Was superb! Thanks. I took off heat to add yoghurt and it didn’t split. However I did use low fat and not fat free (I couldn’t find any in my little shop). I’ve cooked around 10 of your recipes from the books and the Web and they have all been fantastic. Many thanks 🙂 xx
SharonMonday 17th August 2020
Hi Samantha, thanks so much for your lovely comment, we’re really pleased that you’re enjoying our recipes! Thanks for letting us know.
Margaret BrewertonSaturday 4th July 2020
Could I cook this in the instant pot?
HollyThursday 17th September 2020
Hi Margaret, yes you can! Use the saute function for steps 1-4 and then add the chicken to brown it. Press cancel on the instant pot and add the stock and tomato puree and chopped vegetables. Cover with the lid and set the valve to sealing and set manual pressure for 5 minutes. Allow the pressure to release naturally this should take about 10 minutes. Stir in the yogurt and lime juice and set to saute for 5 minutes until piping hot.
LindseySaturday 6th June 2020
Hi made this tonight followed advice but still split can i still freeze it? Thanks
LisaSaturday 6th June 2020
Hi Lindsey. You might find it better to stir the yogurt in at the very end of cooking and take the pan off the heat first. Some fat free yogurt isn’t as stable as others. We haven’t frozen one that has split. It may end up a little watery when it defrosts.
LindseySaturday 6th June 2020
Thank you xx
JadeTuesday 5th May 2020
This smells lovely but as soon as i put the greek yoghurt in on a low heat it separates. Any tips
HollyWednesday 6th May 2020
Hi Jade, if you reduce the heat right down after adding the stock that should help the Greek yogurt not to separate.
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