Creamy Chicken (Or Prawn) Curry

"This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this!"
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Ready In:




  • Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
  • Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
  • Combine cornflour and water in a small bowl.
  • Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
  • Serve over rice.
  • NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.

Questions & Replies

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  1. This is such a great and easy base recipe. I will be using this again as a base to many curries.
  2. This was an excellent recipe! It wasn't bland at all, but I suppose it depends on which curry powder you use. Mine had some spice to it. I used the corn starch thickener, but I don't think it was even necessary. Yum!
  3. Use chicken pieces and cook until soft. 1 tin of evaporated milk more cornflour 1 cup of stock from chicken instead of water Add cooked kumara or potatoes
  4. I love to find these WW meals that are just so tasty. I did make a couple of minor changes - I pre-cooked the carrots as I wasn't sure they would be soft enough for my liking....I also used Keens Hot curry powder, but that's because I love hot curries. Great recipe Gingernut - definitely a keeper!
  5. Quite a few comments: First off, this was incredibly bland, and that's after I used half hot curry powder and half mild. It needed salt and pepper plus lots more seasoning. I doubled the recipe and it served six comfortably, though I didn't use the water the recipe called for. I also used half lite coconut milk and half fat-free evaporated milk, but you couldn't really taste the coconut. On the plus side, it was quite simple to prepare and was nice with all the veggies.


  1. Use chicken pieces and cook until soft. 1 tin of evaporated milk more cornflour 1 cup of stock from chicken instead of water Add cooked kumara or potatoes


I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador. I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!
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