This Chicken Curry is creamy, savory and low in points! Plus it only takes 30 minutes to make.
This dish is only 1 point per serving for blue and purple, 4 points for green. That leaves plenty of points to pair it with rice.
If you’re trying to keep it really low in points it also tastes great with riced cauliflower.
Chicken Curry tastes great the next day. That makes this a great option for meal prep.
Because of the yogurt in this recipe it does not freeze well. But it does keep well in the fridge for 3-4 days.
To make this Chicken Curry I started by cutting the chicken into 1 inch pieces. I used a little bit of olive oil spray and cooked the chicken for about 5 minutes.
Once the chicken was cooked I removed it from the pan and covered it with foil.
Next I added a teaspoon of olive oil to the pan then added the onions. I let those cook for about 4 minutes then added the garlic and ginger and let that cook for 1 minute while stirring.
I added the petite diced tomatoes (do not drain) to the pan then added the seasonings. I stirred that all together then added the yogurt.
Once that was blended I added the chicken back in and let it cook for 5 minutes.
This Chicken Curry is so full of flavor! I absolutely love it.
If you don’t like spicy food you can leave out the cayenne pepper. I only used 1/2 teaspoon but you can always add more if you like it really spicy.
You can also add vegetables to this dish. Spinach is great, peas or even green beans.
If you’re really in a hurry you can make this dish with a rotisserie chicken.
Yield: 4 servings (1 point per serving for blue and purple, 4 points per serving for green)
- 1 lb. boneless, skinless chicken breast (cut into 1" pieces)
- 1 teaspoon extra virgin olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 14.5 oz. petite diced tomatoes
- 2 tablespoons curry
- 1 tablespoon tumeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup plain fat free Greek yogurt
Coat a pan with olive oil spray and cook the chicken for 5 minutes (or until chicken is cooked through).
Put chicken on a plate and cover with foil.
Add the extra virgin olive oil to the pan and cook onions for 4 minutes. Add ginger and garlic and cook 1 more minute.
Add the petite diced tomatoes to the pan then add the curry, tumeric, coriander, cumin, cayenne pepper and salt. Stir together then add the tomato paste and yogurt.
Stir together then add the chicken. Cook 5 minutes then serve with rice or riced cauliflower.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Monday 14th of June 2021
The points are just for the curry chicken not the rice correct?
Thursday 17th of June 2021