Photo of Butter style chicken curry by WW

Butter style chicken curry

SmartPoints® value per serving
Total Time
1 hr
15 min
45 min



2 medium, 1 finely chopped, 1 finely sliced


2 clove(s), crushed

fresh ginger

1 tbs, peeled, finely sliced (1 x 5cm piece)

pumpkin, butternut, raw

350 g, peeled, coarsely chopped

vegetable stock cube

2 individual, gluten free variety, to make 4 cups (1L) of stock

tomato passata

350 g

curry powder

2 tbs, mild

skinless chicken breast

550 g, cut into 3cm cubes

basmati rice

200 g, white variety

dried turmeric

½ tsp

baby spinach leaves

200 g

99% fat-free plain yoghurt

½ cup(s), (120g), to serve

fresh coriander

2 tbs, coarsely chopped, to serve

oil spray

1 x 3 second spray(s)


  1. Place chopped onion, garlic, ginger, pumpkin and stock in a large pan over a medium heat. Bring to the boil, then reduce heat and simmer, partially covered, for 12-15 minutes or until vegetables are tender.
  2. Strain stock through a sieve set over a large bowl and set aside. In a food processor, place drained vegetables and passata and process until smooth.
  3. Lightly spray a deep frying pan or casserole with oil and cook sliced onions over a medium heat for 5-8 minutes or until softened. Add curry powder and cook for another 2 minutes. Add chicken and cook, stirring for 3 minutes until just sealed, then stir in puréed vegetable and passata mixture, along with 400ml of reserved stock. Simmer for 20 minutes, or until chicken is cooked through and sauce has thickened. Season to taste.
  4. Meanwhile, cook rice following packet instructions, adding turmeric to the cooking water to colour rice.
  5. When curry is almost cooked, place spinach in a large microwave-safe bowl with 2-3 tablespoon water, cover and microwave on high for 2 minutes or steam until wilted. Drain.
  6. Serve curry with turmeric rice, wilted spinach, yoghurt and coriander.

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