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Photo of Butter style chicken curry by WW

Butter style chicken curry

Total Time
1 hr 5 min
15 min
50 min



2 medium, 1 finely chopped, 1 finely sliced


2 clove(s), crushed

Fresh ginger

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

Butternut pumpkin

350 g, peeled, coarsely chopped

Vegetable stock cube

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

Tomato passata

1 cup(s), (350g) (Italian tomato puree)

Curry powder

2 tbs, mild

Skinless chicken breast

550 g, cut into 3cm cubes

Basmati rice

200 g, white variety

Ground turmeric

½ tsp

Baby spinach leaves

200 g

99% fat-free plain yoghurt

½ cup(s), (120g)

Fresh coriander

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Place chopped onion, garlic, ginger, pumpkin and stock in a large saucepan over 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. Process drained vegetables and passata in a food processor until smooth.
  3. Lightly spray a deep frying pan or flameproof casserole dish with oil and heat over medium heat. Cook sliced onion, stirring, for 5–8 minutes or until softened. Add curry powder and cook, stirring, for another 2 minutes. Add chicken and cook, stirring, for 3 minutes, until just sealed, then stir in pureed vegetable mixture and 400 ml reserved stock. Simmer for 20 minutes or until chicken is cooked and sauce has thickened. Season to taste with salt and pepper.
  4. Meanwhile, cook rice following packet instructions, adding turmeric to cooking water.
  5. When curry is almost cooked, place spinach in a large microwave-safe bowl with 2–3 tablespoons water. Cover and microwave on High (100%) for 2 minutes or until wilted. Drain.
  6. Serve curry with turmeric rice, wilted spinach, yoghurt and coriander.


TIP: For a milder curry, reduce curry powder to 1 tbs.