Dinner

Chicken Curry with Rice

Name: Chicken Curry with Rice
Yield: 1 serving
Ingredients: 220 g Chicken breast; 170 g Cooked rice; 200 g Passata; 80 g Onion; 80 g Peppers; 20 g Curry paste; 40 g Greek yogurt, 0%; 3 sprays Olive oil spray

A curry built on passata and spices rather than coconut cream. 58 g of protein.

Calories: 667kcal
Protein: 64g
Fat: 10g
Carbs: 76g

Per serving, makes 1. Published 29 August 2026.

Allergens

Milk

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken breast220 g
Weighed raw.
Cooked rice170 g
Passata200 g
Onion80 g
Peppers80 g
Curry paste20 g
Paste is mostly oil. Twenty grams is a tablespoon, and doubling it adds 30 kcal of fat before anything else.
Greek yogurt, 0%40 g
Olive oil spray3 sprays

Method

Soften the onion and peppers in a sprayed pan, then fry the curry paste for a minute until it smells cooked rather than raw.
Add the diced chicken and colour it, then the passata, and simmer for fifteen minutes.
Stir the yogurt through off the heat so it does not split, and serve over rice.

Worth knowing

Yogurt off the heat, always. Added to a simmering pan it curdles and the sauce goes grainy.
Passata and yogurt instead of coconut cream is roughly a 300 kcal difference on the same plate.

Other dinner recipes that share ingredients with this one, or every dinner at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.