Photo of Chicken & mushroom masala by WW

Chicken & mushroom masala

Points® value
Total Time
40 min
5 min
35 min
Put away those takeaway menus and enjoy this aromatic, healthy, home-cooked curry from the Healthy You cookbook instead.


Chicken breast, skinless, raw

250 g

Garam Masala

2 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Chilli, green or red

1 individual, deseeded and sliced


3 clove(s), crushed

Root Ginger

1 inch slice(s), grated

Calorie controlled cooking spray

4 spray(s)


1 large, sliced


250 g, sliced

Tinned Tomatoes

1 can(s), large, cherry tomatoes

Brown Rice, dry

120 g

0% fat natural Greek yogurt

4 tablespoon(s)

Coriander, fresh

1 teaspoon(s)


  1. Make slashes in the chicken breasts. Mix the spices, chilli, garlic and ginger with 1 tsp cold water to make a paste. Rub into the chicken and set aside.
  2. Mist a nonstick frying pan with cooking spray and place over a medium heat, then add the onion and cook for 5 minutes. Add the mushrooms, fry for 5 minutes, then add the chicken and cook for a further 5 minutes, turning once. Add the tomatoes with 2 tbsp water. Cover and simmer over a low heat for 15 minutes. Remove the lid, turn the chicken breasts over and let the sauce reduce for 3 minutes.
  3. Meanwhile, cook the rice to pack instructions. Finely chop half the coriander and stir into the yogurt. Slice the chicken breasts.
  4. Divide the rice between 2 plates and top with the curry sauce, sliced chicken and a spoonful of the coriander yogurt, then sprinkle over the remaining coriander leaves to serve.