Easy Chicken Curry Slimming Style
I wanted a lighter version of my popular creamy chicken curry, so I adapted the original recipe to make an Easy Chicken Curry Slimming Style. The result is a delicious, fragrant curry that’s lower in fat but still satisfyingly creamy.
Healthy Chicken Curry
I challenged myself to recreate the creamy texture and rich flavour while keeping it suitable for Slimming World. Tonight I made this lighter version and I was thrilled with the result — a tasty Slimming World-friendly chicken curry that’s quick and simple.
It’s slightly looser than the original recipe, but still wonderfully flavoursome. Ready in about 30 minutes from start to finish, it’s an easy midweek winner.
The Details
This curry is balanced, creamy and packed with flavour — to me it easily beats a takeaway. The recipe below makes two generous portions and works out at about 7 Syns total (3.5 Syns per portion) when following Slimming World guidelines.
The cream in the recipe contributes to the lovely texture. I use Elmlea single cream for the flavour and mouthfeel, but you could experiment with Greek yoghurt or quark if you prefer — I haven’t tried those substitutions, so results may vary.
The Curry Paste
I recommend using a good quality curry paste for the best flavour. In this version I use two teaspoons of a mild madras-style paste. Despite the madras label, this gives a fragrant coriander-style curry rather than intense heat.
A second rule: use fresh coriander (cilantro). Fresh coriander adds bright, aromatic notes that dried coriander can’t match.
How to Serve
I usually serve this slimming-style chicken curry with a small portion of basmati rice. If you want to reduce carbs further, cauliflower rice works well. A handful of spinach stirred in at the end is a great way to add extra greens.
It also tastes great on a jacket potato for a different serving option. This recipe is family-friendly — slimming or not — and a fraction of the cost of a takeaway.
Freezing and Batch Cooking
You can scale this recipe up for more people or batch-cook and freeze portions for up to a month. I find the flavours often improve after chilling overnight as the spices mature — just reheat thoroughly until piping hot all the way through.
Serve With
This curry pairs nicely with light sides like cauliflower rice or simple pilau-style basmati. For a starter or side, try oven-baked or healthier onion bhajis if you want something more indulgent.
Other Slimming Curries
If you’d like another slimming-style curry, try a lighter Chicken Rogan Josh or an Easy Red Thai Curry made with chicken thighs and Thai red spices — both are delicious alternatives.
Slow Cooker Option
If you prefer a set-and-forget method, try a slow cooker version of a lighter chicken tikka masala. It’s very easy and ideal for busy days.
The Slimming Group
There’s a closed Facebook group called Easy Peasy Slimming Recipes where members share real, home-cooked, tasty and easy food. If you cook this dish, feel free to join and share your feedback.
Big love, Cx
Easy Chicken Curry Slimming Style
10 minutes
25 minutes
40 minutes
2
312kcal
Ingredients
- Fry Light
- 300 gram Skinless boneless chicken breast cut into 4cm pieces
- 1 clove Garlic finely chopped
- 2 cm fresh Ginger peeled and grated
- 1 large Brown Onion peeled and cut into large chunks
- Salt & Black pepper
- 2 Teaspoons Patak Madras Curry Paste
- 100 gram Button Mushrooms washed
- 200 ml Skimmed Milk
- 100 ml Water
- 3 Tablespoons Elmlea single cream
- Bag Fresh Coriander torn into pieces
Instructions
- Spray a large frying pan with Fry Light.
- Fry the chicken pieces, garlic, ginger and onions for about 5 minutes.
- Add the curry paste and coat the chicken and onions. Add the mushrooms and fry for another 5 minutes, stirring.
- Pour in the skimmed milk and water. Simmer for 12–15 minutes, stirring occasionally as the milk reduces and the sauce thickens. (Start your rice now if serving with rice.)
- Stir in the torn coriander and then add the cream.
- Bring back to a gentle simmer for 10 minutes.
- Taste and season with salt and freshly ground black pepper.
- Serve with rice or cauliflower rice.