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Photo of Indian chicken curry by WW

Indian chicken curry

Total Time
1 hr 50 min
20 min
1 hr 30 min
Get your curry fix with our creamy and spicy version of the classic Indian chicken curry


Ground coriander

40 g

Ground cumin

1 tbs

Fennel seeds

1 tsp


8 whole, cracked open

Reduced fat oil spread

1 tbs

Brown onion

3 large, thinly sliced


10 clove(s), crushed

Fresh ginger

1½ tbs, grated


2 large, ripe,diced

99% fat-free, plain Greek yoghurt, unsweetened

280 g

Ground turmeric

1½ tsp

Ground chilli

½ tsp

Cinnamon quill

2 whole

Whole raw skinless chicken

720 bag(s), cut into 8 pieces, (Buy 1,6kg)

Fresh coriander

½ cup(s)


  1. Toast the combined seeds and cardamom pods in a small frying pan over medium heat for 4 minutes or until fragrant. Use a pestle to crush in a mortar until finely ground.
  2. Heat canola spread in a large heavy-based saucepan over medium-high heat. Cook the onion, stirring occasionally, for 10 minutes or until softened. Reduce heat to medium and cook, stirring, for another 10 minutes or until it starts to brown. Stir in the garlic and ginger and cook for 1 minute or until fragrant. Add the tomato and cook, stirring, for 1 minute or until tomato starts to soften. Stir in the yoghurt until combined. Stir in the cardamom mixture, turmeric, chilli and cinnamon with 2 tablespoons of hot water. Add the chicken and turn to coat. Bring to a gentle simmer. Reduce heat to low and cook, covered, for 1 hour or until cooked through.
  3. Top with fresh coriander to serve.


Creamy consistency: To keep the curry thick and creamy, and to stop the yoghurt curdling, stir the yoghurt through early and allow the curry to cook gently over low heat.