Chicken Curry (Weight Watchers Style) Recipe

Submitted by Maryland Jim

"Got this recipe from an older Weight Watchers Cookbook (80's). Very easy to make and good with brown rice. Oh and tasty to boot!"

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photo by Izy Hossack

Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 4

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ingredients

¹⁄₂ cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon curry powder
¹⁄₄ teaspoon ground coriander
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon salt
1 dash ground red pepper
1 ¹⁄₂ lbs chicken parts, skinned
2 teaspoons vegetable oil
¹⁄₂ cup chopped tomato
1 bay leaf

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directions

In bowl, combine yogurt and seasonings; add chicken parts, turning to coat. Let stand at room temperature for 30 minutes.
In 12 inch skillet heat oil; add onion and saute until lightly browned.
Add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine.
Bring mixture to a boil.
Reduce heat, cover and let simmer, turning once to twice, until chicken is tender, about 30 minutes; remove bay leaf before serving.

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Reviews

There needs to be a 1/2 cup of chopped onion in the list of ingredients. I've made this recipe over thirty years.
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Kathy H.
Very nice recipe. We love curry dishes in this house and was nice to see this lower cal version. The only thing I did differant with this is first brown the chicken and then pour into the crock pot where I cooked it on low for 4 hours and then just before serving added the yogurt. I didn't see onions in the ingredient list so I used green onions and a whole can of chopped tomatoes. Served over chinese rice noodles. I do think next time like Sarah I'd add more curry to up the flavor a bit. Nice fresh flavor and easy to prepare. Made for Diabetic Challenge on ZWT 6

Bonnie G #2
Shukriya (thank you) for an easy and low fat curry recipe. It is the sort of recipe that would be good for somebody that is just discovering curry as it isn't as complex in flavour or heat as a 'proper' curry. The ingredients list doesn't mention onions for the directions did. So, I went with using a whole medium onion. I was worried that it was going to go dry, so I used a whole can of chopped tomatoes and it worked well. I also added a bit more curry powder just to bring it up to the level was are used to with a curry. A good, easy and healthy quick fix curry. Made for Zee Zany Zesty Cookz for ZWT6.

Sarah_Jayne
It all sounded awesome and I immediately started the sauce. I followed the instructions and don't understand why the chicken was extremely dry, and the yogurt mixture looked like scrambled eggs, i.e., it was no longer a sauce. What could have happened? And what should I do to have more sauce? I made a big batch....

ursula.hovet
Made this last night with a couple tweaks and was delicious. Doubled recipe for family. Added a medium onion chopped Used 1 tsp of chili powder instead of dash of red pepper Didn’t have bay leaf so used 1/2 tsp thyme Served over riced cauliflower 0 points/serving on blue Thanks for sharing the recipe!

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Genevieve W.

see 6 more reviews

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Tweaks

There needs to be a 1/2 cup of chopped onion in the list of ingredients. It's left out of the ingredient list.

Kathy H.
I was looking forward to trying this recipe! I have to admit upfront I used low fat greek yogurt and tandoori paste instead of making the seasoning mixture (which is basically the ingredients to make tandoori powder) and I also doubled the recipe to have more sauce. Those changes aside I followed the instructions exactly. All was looking great until I got to the "bring mixture to a boil" step after adding the chicken and marinade. I was skeptical of this step because I always thought boilding dairy was a big no-no! As I thought might happen the yogurt seperated and balled up - ick! I simmered for 20 mins (plenty of time) and left the lid off for half that time to reduce the amount of liquid. Served over some basmati rice with a side salad - my husband enjoyed it and I ate it but was disappointed. I think next time I would leave the yogurt out until the end, following the rest of the recipe exactly but marinating the chicken just in the spice blend/garlic... then add the yogurt and some tandoori paste when the chicken is done so you end up with a more creamy consistency. Personally if I am not trying to achieve a creamy consistency there is no point adding the yogurt at all!

Chef ChelseaBuns
This was a nice spicy curry. Easy, quick and low fat. I would have given it 5 stars but I had made some changes to the original recipe. I used a 14 1/2 ounce can of chopped tomatoes instead of the two tomatoes. Also added a cup of chicken broth as it seemed to need more liquid. Will be making again as DH gave it two thumbs up. Thank you for sharing.

16Paws