Indian Chicken Korai – only 2sp

I love a nice spicy curry and it’s something I love to go out and have in an Indian Restaurant. In the past whenever I’ve tried to make an Indian style curry it has never tasted as good as a take away (I think a lot of other takeaway meals can be home made much nicer!!) and so I have been attempting to create a good one for a while now. This little gem was exactly what I wanted, so quick and easy but so fresh tasting. The ‘final ingredients’ added at the end add a real fresh, spicy kick and the sauce is full of flavour.

I served my curry with a recent discovery of mine. Fudco’s Jeera Pappadums (from Morrison’s) are only 1sp each and you literally pop them in the microwave for 40-60 seconds. I also served it with a tablespoon of fat free natural yoghurt (1sp), some lime and chilli chutney (1sp) and 60g of basmati rice which brought the whole meal to only 11sp. If you had time you could even knock up some of my home made onions bhajis!




Serves 4 = 2sp (previously 3pp) per person

For the spice paste

1 large onion, finely chopped

3 garlic cloves, peeled and grated

2 inch piece of fresh ginger, peeled and grated

1 chilli, finely chopped

1 teaspoon salt

½ teaspoon turmeric, cayenne pepper, and garam masala

For the curry

400g skinless chicken Breasts, diced

1 onion, finely sliced

2 pepper, deseeded and diced

Handful of mushrooms, sliced

2 tomatoes, roughly chopped

1 x 400g tin of chopped tomatoes

1 x Chicken stock cube

200ml fat free natural yoghurt

Final Ingredients

1 tablespoon of fresh ginger finely chopped

1 chilli finely chopped

2 tomatoes roughly chopped

1 teaspoon garam masala

A few handfuls of spinach

Handful of fresh coriander leaves finely chopped

Serving Suggestions

240g basmati rice (with ½ tsp of pilau seasoning and a little chicken stock added, 6sp per person)

4 x Fudco Jeera Pappadums (1sp per pappadum)

4 x tsp lime chutney (1sp per tsp)

Fat Free natural yoghurt (with a swirl of mint sauce)

Home made onion bhajis (see the recipe here!)


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Spray a frying pan with 1KAL and begin to heat. From the paste ingredients add the onion, ginger, garlic and chilli and cook for about 5 minutes, stirring continuously, until the onion begins to turn a golden brown. Add a little water if you need to to make sure nothing sticks to the bottom of the pan.

Next add the garam masala, turmeric, salt and cayenne pepper and stir through to onion mixture.


Take off the heat, pop into a blender and wizz the onion mixture until it forms a smooth paste (if you don’t have a blender, you can leave the paste as it is, just make sure you chop everything nice and small to begin with).

Add the chicken into the same pan you started with, pour over the curry paste and and fry until the chicken is almost cooked through. Then add the sliced onion and pepper, fry for a few minutes until the onions are soft and then add the mushroom and chopped tomatoes (fresh and tinned). Crumble in the stock cube and simmer for 10 minutes.


Next take your pan off the heat and add the yoghurt, stir through and put your pan back on the heat. Cover and simmer for about 10 minutes on a medium heat making sure the chicken is covered by the sauce. Give a stir every few minutes.

Whilst the sauce is simmering pop on the rice. I added pilau seasoning and some chicken stock to my rice for a change but plain basmati is just as good.

After 10 minutes add the final ingredients to the sauce, stir through and simmer for another five minutes. These final ingredients make a massive difference to the flavour of the curry and make it take incredibly fresh and zingy.

I’ve made this recipe using left over chicken from a Sunday Roast too. Put your chicken in at the same point as the recipe above but just coat it in the spice paste and simmer for 1 minute before you add the onions. This chicken seemed to soak up more of the saucy mixture so I kept adding little splash of water to keep it nice and saucy.

Serve with a teaspoon of yoghurt drizzled on top and a little sprig of coriander.


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14 thoughts on “Indian Chicken Korai – only 2sp

  1. Deborah Todd says:

    Hi Laura,

    I have just made this after hearing about your site in WW magazine. I made the Bahijas (sorry about spelling!) as well. They were both delicious. This is the first time I have made an Indian meal from scratch and it was fantastic. Far far better than the ready meal ones from the supermarket. The portions were reasonable (sometimes recipes seem to be low in points due to portions for toddlers:)) but this really did serve four generously and my husband and I are having the rest tomorrow. Thank you so much for your efforts in doing this site.I will def be trying more recipes. Debbie

    • Laura says:

      Hi Deborah,thanks so much for checking my site out and so pleased you enjoyed the recipes. I totally agree, sometimes the portion sizes in cook books are so small so I really try to make sure you get plenty! Do let me know if you try anything else x

  2. Amy Stainthorpe says:

    Hi Laura – can’t wait to try this one. Do you think it would freeze into portions? Thinking it would be a great low point lunch with cauli rice, Amy x

    • Laura says:

      Hi Amy, I think this one would freeze beautifully, I often prefer things like curry and chilli when they have been frozen at it really intensifies the flavours! Hope you like it. Laura

  3. Denise says:

    Going to try this tomorrow as its my husbands favourite curry and always has it in restaurants ,had the spag boll yesterday and it was delish 😋
    Thanks for posting 😘

  4. Sue says:

    Must try this tonightLaura.
    You are welcome to add your meals in my group on Facebook weight watchers pro point recipes I know you are smart points but if you have the time to post and to add a pro point value that would be great….

  5. Laura says:

    That was amazing….just made this for the family substituting quorn chunks in place of the chicken… delicious.

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