Photo of Chicken curry by WW

Chicken curry

Points® value
Total Time
45 min
10 min
35 min
We’re a nation of curry lovers, but there’s no need to buy it in when you can have this classic chicken curry with coriander rice on the table in just 45 minutes.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced


2 clove(s), crushed

Root Ginger

1¼ inch slice(s), grated

Curry Powder

3 tablespoon(s), mild

Chicken breast, skinless, raw

650 g, diced

Tinned Tomatoes

1 can(s), large, chopped

Chicken stock cube(s)

½ cube(s), to make 200 ml stock

Brown rice, microwaveable

2 pouch(es), basmati

Lime Juice, Fresh

15 ml, plus lime wedges, to serve

Coriander, fresh

2 tablespoon(s), roughly chopped, plus extra leaves, to garnish

Fat Free Natural Yogurt

80 g, to serve

Garam Masala

¼ teaspoon(s), level, to serve


  1. Mist a large pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes until soft. Add the garlic and ginger and cook for another minute, then stir in the curry powder and cook for a further 2 minutes.
  2. Add the chicken and cook for 2 minutes, stirring to coat in the spice mixture. Add the chopped tomatoes and stock, bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
  3. Cook the rice to pack instructions, then stir in the lime juice and coriander. Serve the curry with the rice and lime wedges to squeeze over. Top with a dollop of yogurt, a sprinkling of garam masala and extra coriander leaves.


The curry can be frozen, without the rice, in an airtight container for up to 3 months.