Quick Mild Chicken Curry - a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.
Mild Curry
This is for the times when you fancy a curry but are limited for time. It uses simple basic ingredients and is ready in 30 minutes. A perfect meal for the whole family any night of the week.
It kind of tastes like a cheats Korma, but by using yoghurt it is much lower in fat.
Coconut Extract
This is to flavour the yoghurt to give that coconutty flavour. You will find coconut extract in the baking aisle of most major grocery stores or online at Amazon.
It's a great way to give that flavour to curry. Just a small amount adds the perfect coconut flavour.
If you can't get any of this though and want to try this curry, it won't affect the taste too much by omitting.
Chicken Curry
It's no surprise that I enjoy curry and Indian inspired dishes. There are many different curry dishes to be found right here on my blog.
Back in my student days (and that is quite a few years ago now), a curry would of either of come from the local takeaway or consisted of frying up some meat and dumping a jar of sauce over it.
Now however I have a huge selection of spices and use them frequently, creating my own dishes.
Most curries can be daunting when you look at the huge list of ingredients and you can often think that it works out expensive buying all those spices, but really you can easily add to your collection even on a budget.
I recommend just buying maybe one different spice every time you go grocery shopping. Don't just rely on the grocery store either, you can often buy cheaply online or even at a local Indian grocery store. Especially if it is for hard to find spices.
Luckily for this curry, you don't need many spices at all. Just a basic curry powder is sufficient. So it's a great starter recipe to try.
Sides for Mild Chicken Curry
I simply like to go for some plain basmati or jasmine rice alongside this curry. Rice is so easy to cook too. If you can never get it a perfect try this method.
If you want more flavoursome sides these are great options:
or if you are trying to be healthy, these low carb cauliflower rice recipes are delicious.
Some healthy vegetable sides are things like:
- Sauteed zucchini (seasoned with salt and black pepper)
- Baby Spinach (if you prefer it cooked you can stir it into the curry)
- Steam or Roasted Cauliflower or Broccoli
Perfectly Cooked Rice
Struggle to cook perfect rice? Try this method below.
However much rice you are cooking you want double the amount of liquid. So for example, 1 cup of rice would equal 2 cups of water.
Firstly rinse the rice with cold water, then add to a saucepan with the water and a pinch of salt (remember the ratio of 1 cup of rice to 2 cups of water), bring to a boil, and then reduce heat and simmer until the liquid is just about absorbed. Then add a lid, turn of heat leave for 10 minutes, don't stir through the entire cooking time. What adding the lid does is traps the steam which will continue to cook your rice even though the heat is turned off, to perfect. After the 10 minutes, you can fluff all the rice with a spoon or fork and serve. See how easy that is?
More Curry Recipes
Fancy trying some other curry recipes? Check out these:
- BEEF AND POTATO CURRY
- COCONUT BEEF MEATBALL CURRY
- 4 INGREDIENT QUICK LENTIL CURRY
- BOMBAY BEEF CURRY
- CHICKEN AND CAULIFLOWER CURRY
- COCONUT CHICKEN AND LENTIL CURRY
- HEALTHY MATAR PANEER CURRY
- CHICKEN AND SPINACH CURRY
- CHICKEN DUPIAZA
or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc
This recipe was originally created on the 8 January 2010 and updated on the 20 May 2020
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Recipe Card
Quick Mild Chicken Curry
Quick Mild Chicken Curry - a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.
Ingredients
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, crushed
- 1 onion, chopped
- 400g (12oz) of boneless skinless chicken breast or thighs (uncooked) - sliced into strips or chunks
- 1 tablespoon of mild curry powder
- 1 tablespoon of tomato paste
- 360ml (1.5 cups) chicken stock
- ½ cup (8 tablespoons) of fat-free plain yoghurt - room temperature
- ½ teaspoon of coconut extract (or more or less to taste)
- 1 tablespoon of corn starch
- fresh coriander
Instructions
- Spray a pan over a medium heat with some spray oil.
- Fry the ginger, garlic and onion until softened, add a bit of the stock if they start to stick to pan. Tip in the chicken and cook until lightly browned, about 5 mins, then add in the curry powder and cook for 1 min further.
- Pour over the stock and tomato paste and simmer for about 20 mins until the chicken is cooked through. Make sure it is bubbling so that the liquid reduces down.
- Add the yoghurt and coconut extract to a jug and stir in a couple of spoonfuls of the liquid from the curry.
- Add the cornstarch to a small bowl and mix to a paste with a little water
- Add both the yoghurt and cornstarch mix to the curry and stir over low heat until sauce is smooth and thickened.
- Sprinkle with some fresh coriander and serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 198Total Fat 7.1gSaturated Fat 1.8gCholesterol 110mgSodium 414mgCarbohydrates 9.4gFiber 1.1gSugar 3.3gProtein 27.9g
Lisa says
This looks really nice , I really have to try this one .
britmumincanada says
It is yummy. Hope you enjoy it 🙂
Steph says
I am going to make this tonight xxxx
admin says
Enjoy!!! 🙂
Jo says
I am making this Tomorrow night for the 2nd time! the whole family loves it, thanks Britmum x
admin says
My 3 year old loved it too 🙂
Jo says
just finished and my Daughter wants to know when we are having it again!! Think i'm going to show her how to make it......I would put a big smiley face here but not sure how. : ) so this one will have to do x
karen says
I'm a slimming world member and just stumbled across this site, fab x
Anonymous says
i just made this and it didnt turn out like the picture,it was more of a runny chicken gravy than a sauce,dont know were i went wrong as follwed the recipe x
Michelle says
Just made this curry its delicious
Samantha Saunders says
It was amazing, thank you 🙂
Catherine Hotchkiss says
I made this tonight. Added some spinach near the end just because i had some. DELICIOUS and minimum effort....my kind of cooking. Will definately make again and again as so tasty. Thanks for recipe.
BOBBIE says
Might be sounding stupid but is this curry not.2.5 syns not 1 as the cornstarch is.1.5 syn according to your recipe?? Going to make it tonight and im new to slimming world so just trying to make sure I do it right. Thank you x
Shevy (Slimming Eats) says
the recipe just contains 1.5 syns worth of cornstarch. The whole recipe serves 2 people, so rounded up it is 1 syn per serving 🙂
Valerie says
Just made this tonight and it was yummy. Another great recipe from slimmingeats
Debbie says
Made this for dinner today. First time a while that there were clean plates. Even the 6 year old picky eater and the fussy 1 year old ate it. Definitely a hit in our house!!!
Kirsteen says
What fat free coconut yogurt do you use ?
Shevy (Slimming Eats) says
I use just plain yoghurt with coconut extract
Emily says
This looks delicious!
Is it suitable to be frozen or any ideas on how long it can be stored in the fridge for?
Thanks!
Shevy (Slimming Eats) says
about 3-4 days in fridge and should be fine to freeze 🙂
Kelly says
Hi there, Whenever I use yoghurt in cooking it always splits. I want to try this recipe this week so any tips to stop it splitting please?
Thanks
Shevy (Slimming Eats) says
Hi Kelli. Take the yoghurt out of the fridge to get it to room temp. Adding it cold from the fridge will cause it to split as soon as it hits the heat. The added starch also helps keep it all together. Enjoy!!
Alex says
Hey would it be okie replacing the yoghurt/milk for quark? I don't like coconut so need an alternative and don't like plain yoghurts
Shevy (Slimming Eats) says
Hi Alex, you can certainly give it a try. I am not sure if quark will affect the taste of the curry though. Even if you don't like plain yoghurt, you won't really taste it against the spices and everything else.
marietherese says
Hi what curry powder do you use?
Shevy (Slimming Eats) says
I just use a bulk medium curry powder, it's not branded. So any medium curry powder should be fine.
Kerri says
This is one of my favourites!
Dawn says
Made this last night with the left over chicken from a roast we had the day before and I can say that this is going on our repeat list there was enough for the 3 of us and I did a quorn version for my son who is a non meat eater I would recommend to anyone who does not like a hot curry
Lauren Platt says
This is amazing! I have tried a few dishes and this is one of my favourite.
Peter Brockie says
Made this tonight, added some cashew nut cream for a more nuttier taste, absolutely delicious.
Cover 25 cashew nuts with boiling water and leave to soak for 20 to 30 minutes, drain and then pound in a pestle and mortar until creamy, add more water if needed. Then add to curry at the end to warm through.
Diane Towlard says
Could you use còconut flavoured yoghurt instead of extract?
Sarah Holloway says
I really want to do this today but I can’t find coconut extract in any of the shops and I really would like the coconut taste, I have coconut oil could I add some of this? If so how much? Or would I be better off leaving it out? Thanks xx
Kevan Trotter says
Cant find coconut extract can I use coconut milk instead
Siobhan (Slimming Eats) says
you can, but just remember you will need to syn/point it. You can use coconut flavoured yoghurt if you can get that or coconut extract/essence is easily sourced on amazon.
Shelly says
I made this for dinner tonight and DANG!!! So delicious!!! Hubby had seconds !!
Thanks for the recipe!!
Shelly
Dee says
Could I add red Thai curry paste instead of powder ?
How would I need to increase quantity to for 5 people?
Thanks
Siobhan (Slimming Eats) says
curry powder is best for this recipe, Thai curry powder will yield a completely different flavour.
Tom says
This is the best chicken curry I've ever made, will be making it again. It's so saucy and tasty over rice. I'm a spice wimp and it's just the right level of spiciness for me.