A lower-calorie way to make Chicken curry
Singapore chicken curry with a lighter gravy: potato and onion create body
Skinless chicken, potato and a measured coconut finish make a curry at about 460 calories.
This curry preserves the toasted spice and coconut profile while changing where thickness comes from. Onion is cooked until deeply soft and a few potato pieces are mashed into the gravy. Light coconut milk is added near the end, so its fragrance is not boiled away.
What changes—and what stays
From often 550–900 kcal depending on coconut milk, oil and noodle portion to 460 calories
Use skinless chicken, mash potato into the gravy, and limit light coconut milk to 200 ml for four servings. Toasted curry paste, star anise and caramelised onion form the base; coconut remains a fragrant finish.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use skinless chicken, mash potato into the gravy, and limit light coconut milk to 200 ml for four servings | Toasted curry paste, star anise and caramelised onion form the base; coconut remains a fragrant finish. |
How the flavor stays
Toasted curry paste, star anise and caramelised onion form the base; coconut remains a fragrant finish.
A cost rule that survives inflation
Chicken curry uses rice, noodles, eggs and market vegetables as its base while the costlier meat or seafood is weighed first, so the saving remains useful without quoting a temporary hawker or supermarket price. Use skinless chicken, mash potato into the gravy, and limit light coconut milk to 200 ml for four servings. skinless chicken thigh, potatoes, onions.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 600 gskinless chicken thigh
- 400 gpotatoes
- 240 gonions
- 300 mllight coconut milk
- 12 gcurry paste
- 8 gstar anise
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the aromatic base
Trim chicken and cut some potato pieces smaller so they can later thicken the gravy.
Look for: Visible checkpoint for Chicken curry
Step 2 · follow the visible cue
Build wok or pot flavour
Toast curry paste and star anise, then brown chicken in two uncrowded rounds.
Look for: Visible checkpoint for skinless chicken thigh
Step 3 · follow the visible cue
Balance without extra oil
Cook onion and potatoes in stock, crushing the smallest pieces once they become soft.
Look for: Visible checkpoint for potatoes
Step 4 · follow the visible cue
Add coconut late
Return chicken, stir in measured coconut milk and stop at a gentle simmer.
Look for: Visible checkpoint for onions
Calories at the same serving size
207 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Chicken curry within two hours, refrigerate for up to two days, and keep noodles or crisp toppings separate.
Cool Chicken curry within two hours, refrigerate for up to two days, and keep noodles or crisp toppings separate.
Frequently asked questions
Does the calorie estimate for Chicken curry include condiments?
Use skinless chicken, mash potato into the gravy, and limit light coconut milk to 200 ml for four servings. Toasted curry paste, star anise and caramelised onion form the base; coconut remains a fragrant finish.
Can Chicken curry be meal-prepped?
Return chicken, stir in measured coconut milk and stop at a gentle simmer. Cook onion and potatoes in stock, crushing the smallest pieces once they become soft.
- skinless chicken thigh600 g
- potatoes400 g
- onions240 g
- light coconut milk300 ml
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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