A delicious homemade chicken curry with bold flavours, served alongside fluffy rice, crispy oven chips, and tender greens – all made slimming-friendly so you can enjoy your takeaway favourites without the guilt.
Servings & Timing:
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
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Dietary Tags: Low-Fat | Slimming-Friendly | Gluten-Free
Ingredients Checklist:
For the Chicken Curry:
- 600g skinless chicken breast, chopped into chunks
- 1 large onion, sliced
- 1 bell pepper, sliced (any colour)
- 2 garlic cloves, minced
- 1 tbsp curry powder (mild or medium)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 tbsp tomato purée
- 400ml passata
- 200ml chicken stock (made with ½ a stock cube)
- 2 tbsp fat-free Greek yogurt (to finish)
- Low-calorie cooking spray
- Salt and pepper, to taste
- Fresh coriander or dried parsley, for garnish
For the Chips:
- 800g white potatoes, peeled and cut into chunky chips
- Low-calorie cooking spray
- Salt and pepper
For the Rice & Greens:
- 200g long grain or basmati rice
- 200g tenderstem broccoli
- Salt, to taste
Instructions:
1. Prepare the Chips
- Preheat oven to 200°C (fan 180°C) / 400°F / Gas 6.
- Parboil the chips in salted water for 6–8 minutes, then drain and let steam dry for 2–3 minutes.
- Spread on a baking tray lined with parchment. Spray with low-calorie spray, season with salt and pepper.
- Bake for 25–30 minutes, turning once, until golden and crispy.
2. Make the Curry
- In a large non-stick pan, spray with cooking spray and sauté the onions and garlic for 5 minutes until softened.
- Add the sliced pepper and spices (curry powder, cumin, paprika, turmeric) and cook for 1 minute.
- Stir in tomato purée, then add the chicken. Cook until sealed on all sides (about 5–7 minutes).
- Pour in the passata and stock, bring to a simmer, cover and cook for 15 minutes.
- Remove from heat and stir in the Greek yogurt. Season to taste. Simmer uncovered for 5 more minutes to thicken.
3. Cook the Rice & Greens
- Cook rice according to packet instructions (usually 10–12 minutes).
- Steam tenderstem broccoli for 3–5 minutes until bright green and tender.
4. Plate Up
- Divide rice, chips, curry and broccoli among four plates.
- Sprinkle with fresh parsley or coriander and serve hot.
Additional Notes:
- This recipe is slimming-friendly, low-fat, and packed with protein.
- No cream or oil is used—yogurt gives creaminess with far fewer calories.
- Use leftover veg in the curry—mushrooms, spinach, courgettes all work well.
- Control spice level by choosing mild or medium curry powder.
Step-by-Step Cooking Guide (Visual Style Walkthrough)
Oven-Baked Chips
- Parboil chips until just fork-tender.
- Let them dry before baking—this gives that crispy texture.
- Use a hot oven and don’t overcrowd the tray.
Tip: Flip chips halfway for even golden colour.
Chicken Curry
- Brown the onions, then build up flavour with spices.
- Add chicken last to avoid drying out.
- Keep yogurt until the end—don’t boil it or it may split.
Tip: If the sauce is too thin, simmer uncovered a little longer or mash some onion into it.
Rice & Greens
- Rinse rice before cooking to reduce stickiness.
- Broccoli can be steamed while the curry simmers—efficient and healthy.
Tip: Add a squeeze of lemon juice to broccoli for brightness.
Ingredient Details & Substitutions
Ingredient Highlights:
- Passata: Makes the base rich and saucy without adding sugar or oil.
- Greek Yogurt: Adds creaminess without cream. Avoid stirring in while boiling.
- Spices: Curry powder adds warmth. Adjust heat by using mild or hot blends.
Substitutes:
- Chicken breast: Use skinless thighs for juicier texture, though slightly higher fat.
- Passata: Swap for chopped tomatoes (blend for a smoother texture).
- Greek yogurt: Use fat-free fromage frais or quark if preferred.
- Potatoes: Sweet potatoes work beautifully too for chips.
Equipment Alternatives:
No steamer? Microwave broccoli in a bowl with a splash of water covered loosely.
No oven? Air fryer chips work great—just reduce cooking time accordingly.
Variations & Serving Suggestions
Flavour Variations:
- Add 1 tsp garam masala or a pinch of cinnamon for extra depth.
- Stir in fresh spinach at the end of cooking.
- Add a spoon of mango chutney or a squeeze of lime for tang.
Dietary Adjustments:
- Vegetarian: Replace chicken with Quorn pieces or chickpeas.
- Dairy-Free: Use coconut yogurt instead of Greek yogurt.
- Gluten-Free: Ensure your stock cube and spices are GF-certified.
Serving Ideas:
- Serve with homemade naan or wholemeal pitta on the side.
- Garnish with fresh herbs or a dollop of fat-free yogurt.
Pairings:
- Light drink like sparkling water with mint and cucumber.
- For meal prep: box with extra broccoli and rice for a balanced lunch.
Storage & Make-Ahead Tips
Storage:
- Cool curry completely before storing.
- Store curry, chips, and rice separately for best results.
- Fridge: Up to 3 days
- Freezer: Curry and rice freeze well (up to 3 months). Avoid freezing chips.
Reheating:
- Reheat curry on the stove or microwave until piping hot.
- Reheat rice with a splash of water to prevent drying.
- Re-crisp chips in the oven or air fryer.
Make-Ahead:
- Curry can be made 1–2 days in advance.
- Parboil chips ahead and refrigerate—just roast fresh before serving.
Shelf Life Notes:
- Best served fresh, but leftovers are still delicious the next day.
- Greek yogurt in curry may separate slightly on reheating but still tastes great.
Nutrition (Per Serving – Approximate)
- Calories: 430 kcal
- Protein: 40g
- Carbs: 45g
- Fat: 10g
- Fiber: 6g
- Sugar: 8g
- Sodium: 480mg
Allergens: Dairy (Greek yogurt)
Dietary Tags: High-Protein | Slimming-Friendly | Gluten-Free (if using GF stock cube)
Frequently Asked Questions (FAQs)
Q: Can I use curry paste instead of powder?
A: Yes, but use less (1 tbsp) as it’s more concentrated and may have added oil.
Q: Is it suitable for Slimming World?
A: Yes – it uses lean chicken, no oil, and Greek yogurt. You may want to count cheese if added.
Q: Can I freeze the curry?
A: Yes, portion and freeze without the rice or chips. Defrost overnight before reheating.
Q: What if I don’t like Greek yogurt?
A: Swap for fat-free fromage frais, quark, or skip entirely for a tomato-based curry.
Q: Can I make it in the slow cooker?
A: Yes, cook the curry base on low for 4–5 hours, then stir in yogurt before serving.
The Story Behind the Dish
This curry night fakeaway came from a craving—after a long week, I just wanted takeaway chips, saucy curry, and fluffy rice… but I didn’t want the regret that usually followed. So, I created this lighter version that hits all the same notes: bold flavour, creamy texture, and crispy chips.
Since then, it’s become a staple Friday night dinner—and I never feel like I’m missing out.
Do you have a “fakeaway” favourite? Let me know in the comments!
