Creamy Chicken Curry

  • 15MINS
  • 30MINS
  • Serves 4
  • 381KCAL

This simple, Creamy Chicken Curry is a comforting, slimming friendly meal whether you're counting calories or following a diet plan like Weight Watchers.

  • Batch Cook
  • Everyday Light
  • Fakeaways
Easy Peasy Creamy Chicken Curry

NutritionPer Serving

  • Calories381
  • Carbs30g
  • Protein59g
  • Fat4g
  • Saturates1g
  • Sugars15g

Creamy Chicken Curry - Pinch of Nom Slimming Recipes

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!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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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.

Step 1

Spray a large pan with low calorie cooking spray and heat.

Step 2

Add the onion, chilli, ginger and garlic and cook on a medium heat for a few minutes, until the onion starts to soften.

Step 2

Step 3

Add the salt, chopped coriander, turmeric, and garam masala, and cook for another couple of minutes.

Step 4

Add the stock, allow to boil and simmer for around 5 minutes.

Step 5

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.

Step 5

Step 6

10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.

Step 6

Step 7

Garnish with some more chopped coriander and serve.

Creamy Chicken Curry - Pinch of Nom Slimming Recipes

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.

Indian-Style Fried Rice
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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.
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 381
  • Carbs 30G


  • 700 g chicken breast diced (or chicken thighs if you prefer)
  • 500 g fat free greek yoghurt
  • 200 g onion chopped
  • 1 green chilli deseeded and chopped - you can use more if you like
  • 20 g fresh ginger chopped
  • 3 cloves garlic crushed
  • 1 small handful of fresh coriander chopped - reserve some for garnish
  • 4 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 100 ml chicken stock
  • 70 g tomato puree
  • 1 tsp lime juice
  • 1 courgette diced
  • 2 peppers deseeded and diced, any colour is fine
  • 100 g baby corn chopped in half
  • 100 g mange tout chopped in half
  • 6 mushrooms chopped in half
  • low calorie cooking spray

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

Please do not screenshot this. Recipes are updated often


  1. Spray a large pan with low calorie cooking spray and heat.
  2. Add the 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 around 5 minutes.
  5. 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.
  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 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

Ania HTuesday 7th January 2020

How do you stop the yoghurt from curdling? ?


    HollyWednesday 6th May 2020

    Hey Ania, if you reduce the heat right down to a low heat that should help the Greek yogurt not to separate.


LeanneThursday 30th May 2019

Does it have to be Greek yogurt. Can you use fat free natural yogurt x


    CateFriday 31st May 2019

    Yes you could! 🙂


Nicola HSunday 24th February 2019

Hi , I only have ground coriander how much do you suggest I use ? Thank you in advance x


Marie MSaturday 1st September 2018

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,


VivienneMonday 2nd July 2018

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,


Ann PritchardTuesday 5th June 2018

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


Kay HortonWednesday 21st February 2018

Made this tonight as we wanted a creamy curry. Wow delicious! Thank you.


NicolaThursday 8th February 2018

Can you do this in the slow cooker. If so how long would u cook it for on a low x


Sarah DevlinSunday 21st January 2018

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


CharlotteSaturday 20th January 2018

I made this in slow cooker then added the yoghurt at the end but by bit and was really nice


CrystalFriday 19th January 2018

Hi is it still ok to eat if the yogurt has curdled x


Louise HoughtonFriday 19th January 2018

This looks fab. Can I use Quark instead of yoghurt?


EmmaSunday 14th January 2018

Could you just add the yoghurt right at the end?


RoseSaturday 13th January 2018

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.


JodieWednesday 6th December 2017

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


CaWednesday 25th October 2017

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


Jenny PollardSaturday 14th October 2017

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?


Eleanor GallacherSunday 17th September 2017

I have just made this and although it looks brilliant it is a wee bit bitter! Where have I gone wrong?


Emma TMonday 11th September 2017

Hi Wendy,

So glad you enjoyed it!


CarolineThursday 7th September 2017

Does the chicken go in raw or cooked first?


    Emma TMonday 11th September 2017

    Hi Caroline,

    You add the chicken in, which then gets cooked in the sauce for around 20 minutes ????


JoanneThursday 3rd August 2017

Tried this last week and it was lovely. Just wondering if it can be frozen?


    Emma TMonday 11th September 2017

    Hi Joanne,

    Yes this would freeze well ????


EmmaSunday 30th July 2017

Do you have to pre cook the chicken breast? Or put it in raw


    Emma TMonday 11th September 2017

    Hi Emma,

    No, the chicken gets cooked in the sauce for around 20 minutes as per the instructions on the recipe ????


Anne SheridanTuesday 9th May 2017

Could you slow cook the meat in the paste and then add the yoghurt when you get home??


    KateThursday 11th May 2017

    Hi Anne
    This is not something we have tried. You may need to add a little stock or liquid to the chicken


SuzanneSunday 26th March 2017

Uses alpro coconut yoghurt – fabulous result ❤


Violet TurnerSaturday 25th February 2017

hi can you not add the yoghurt because I’m not a fan of any dairy or non dairy products currys?


    KateSunday 26th February 2017

    Hi Violet
    You could omit the yogurt, but that is what gives the dish the creamy texture and consistency


Rachel CaterFriday 13th January 2017

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


    KateSaturday 14th January 2017

    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


CarolTuesday 10th January 2017

I would say you have the heat on to high, turn it down to the lowest setting and cook it gently


Trina MorrisWednesday 4th January 2017

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?


LouiseMonday 2nd January 2017

How do you get the yoghurt not to curdle??


TonySunday 3rd July 2016

How do you do to get the rice looking like it is on the picture.thanks


    IainSaturday 5th November 2016

    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.


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