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Photo of African chicken curry by WW

African chicken curry

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 20 min
40 min
40 min
Liven up your week with this rich chicken curry with aromatic spices and creamy coconut milk.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Moroccan seasoning

2 tsp

Skinless chicken thigh

810 g, fillets, (buy 900g), fat trimmed, halved crossways

Canned diced tomatoes

400 g, (1 x 400g can)

Chicken stock

1 cup(s), (250ml)

Light canned coconut milk

½ cup(s), (125ml)

Butternut pumpkin

400 g, cut into 3cm pieces


2 small, halved lengthways, thickly sliced diagonally

Green beans

200 g, halved

99% fat-free plain Greek yoghurt

200 g

Fresh coriander

2 tbs, finely chopped


  1. Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until softened. Add the garlic, ginger, seasoning and chicken, and cook, stirring, for 1 minute.
  2. tir in tomato and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Stir in coconut milk, pumpkin, zucchini and beans and simmer for a further 15 minutes or until the vegetables are tender.
  3. Combine the yoghurt and coriander in a bowl. Serve the curry topped with yoghurt.


Cook’s tip Replace coriander with chopped fresh mint, if preferred.