Saturday, 5 April 2014


Everyone loves a curry night. Getting a takeaway over the weekend is the ultimate in lazy weekend treats. I love creamy curries like a good Korma or my top favourite - Butter Chicken. Dipping your greasy takeaway naan bread in the thick sauce! It's naughty but oh so nice!

Butter chicken is not the best thing to have really if your trying to shed a few pounds, the clue is in the name really! So it was great when I discovered so many lower cal versions that use coconut cream instead of the butter. Still not like eating a salad for your tea but perfect if your missing your takeaway curry nights and want to enjoy one with worrying about tipping the scales on your next weigh in.

You may of noticed that a lot of my recipes use Quorn in them. I'm not a veggie, my dearly beloved is so it's so much easier just to eat veggie meals together rather than make two lots of everything. Not that I mind at all. The quality of Quorn products these days if so good and the chicken bits which I use in this recipe are not only lower in calories than using chicken which is perfect for a dieter like me but they also suck up all the curry juices and go all moist and delicious. Yes - you can use tofu or other meat replacements but Quorn is so readily available these days and delicious that for me it's the top choice every time!

You can of course use chicken in this recipe if you live sans vegetarian and its just as delicious too. That's the joy of recipes like this! It's so easy to mix and match the protein or the vegetables to suit your needs so give it a go!

(No) Butter (No) Chicken Curry

  • 1  Chopped Onion
  • 4 Grated Cloves of Garlic
  • 1 Tbsp Grated Ginger (around a 4cm size piece)
  • 300g Veggie Chicken Pieces (or chicken if you can't live without meat!)
  • 2 Tsp Chili Flakes
  • 1 Tsp Turmeric Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1  Small Cinnamon Stick (or 1 Tsp of powder if your not a big fan of cinnamon)
  • 1 400g Tin Chopped Tomatoes
  • 2 Chopped Celery Sticks
  • 2 Peeled and Chopped Carrots
  • 1 Cauliflower (florets cut into nice bite sized chucks)
  • Handful Of Green Beans
  • 1 Tbsp Granulated Sugar
  • 1 Can of Light Coconut Milk
  • Salt and Pepper to Season

    1. Throw your onion and into an oiled pan and fry away until the onion is nice and golden brown. Add the ginger and garlic and fry with the onions for around 1 minute.
    2. Chuck in the veggie pieces (or chicken!) and fry with the onions for around 5 minutes.
    3. Next add the chili flakes, turmeric, cumin, coriander and the cinnamon stick and fry for around 5 minutes to release their fabulous aromas. Make sure you stir constantly so the spices do not stick to the pan.
    4. Get your tin of tomatoes open and throw them into the pan. Give everything a good stir together and bring the mix to the boil before reducing the heat to a simmer for 20 minutes to allow all the spice flavors to infuse into the sauce.
    5. Now add the celery, carrots, cauliflower and green beans to the pan along with the sugar and the coconut milk, give it a good mix and bring the pan back up to the boil and then down to the simmer for around 30 minutes or more until the veg is cooked to your liking. Remember to remove your cinnamon stick before serving.

    Serve with my Perfect Rice. You all know I'm pro slow cooker so if you want to really an intense flavor transfer the mix after the coconut mix is added and brought to the boil and slow cook for around two hours. You also mix and match the veg for whatever you fancy on the day, or whatever you have leftover at your disposal.

    If you really want to spoil yourself with a little Indian side to go with the curry then I suggest making these spicy vegetable pakoras. They are super tasty and as the recipe is by slimming world, good for the calories too. You can get the recipe by clicking the link here.

    Open the naan bread and there you have it - a lower cal Indian takeaway feast to enjoy with your other half that is cheaper and better for you than your local curry house! Yum!


    1. Why not just call it fake chicken curry because it isn't even close to real Indian buttered chicken curry.

    2. Hi Fred. Thanks for the comment. My recipes tend to be low cal alternatives to favourite dishes. This curry is by no means an authentic butter chicken curry but is a great low cal spin that contains no chicken or butter. Hence the name. If your not on a diet then by all means fill your boots with the butter - I won't deny its delish. :)