Comfort Food That Works Post-Sleeve
Butter chicken is the kind of food that feels comforting in a way that is hard to replicate – the warmth, the richness, the depth of the spicing. We were not willing to give it up after surgery, and the good news is that we did not have to. A few adjustments bring the calorie density down and make it easier on a smaller stomach without losing what makes the dish worth eating in the first place.
This version uses Greek yoghurt in place of heavy cream and reduces the butter, which lowers the fat content considerably while keeping the texture creamy. Chicken thighs rather than breast add flavour and remain more forgiving if slightly overcooked, which matters when you are serving smaller portions and cannot always time things perfectly.
Ingredients (serves 4-6 small bariatric portions)
500g boneless, skinless chicken thighs, cut into small pieces
150ml plain Greek yoghurt (full fat)
1 tin (400g) chopped tomatoes
1 medium onion, finely diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp butter
1 tsp garam masala
1 tsp cumin
1 tsp coriander
half tsp turmeric
half tsp paprika
quarter tsp chili powder (optional)
salt to taste
small handful of fresh coriander to serve (optional)
Method
1. Mix the chicken pieces with half the Greek yoghurt, half the garam masala, and a pinch of salt. Leave to marinate for at least 30 minutes (or overnight in the fridge if preparing ahead).
2. Melt the butter in a heavy-based pan over medium heat. Add the onion and cook gently for 8-10 minutes until soft and translucent.
3. Add the garlic and ginger and cook for 2 minutes.
4. Add the remaining spices and stir for 1 minute.
5. Add the chopped tomatoes and cook for 10 minutes, stirring occasionally.
6. Add the marinated chicken (including any excess marinade) and cook for 15-18 minutes until the chicken is cooked through.
7. Remove from heat and stir through the remaining Greek yoghurt. Do not boil after adding the yoghurt or it may split.
8. Taste and adjust seasoning. Serve with a small portion of rice or on its own.
Bariatric Serving Notes
The sauce makes this dish easier to eat than dry protein preparations – the moisture helps the chicken go down more comfortably. Chicken thighs are more forgiving than breast for post-sleeve patients. Serve in a small bowl with more sauce than chicken in the early months; as your capacity increases, the ratio can shift.
If you are in the soft food stage, the chicken can be cut into very small pieces or even shredded before serving without affecting the flavour.
Sources
BOMSS – Guidelines on the peri-operative nutritional management of bariatric patients
NHS – Eating well after bariatric surgery
NICE CG189 – Obesity: identification, assessment and management
About this content
This blog is written by James and Kirsten, a couple from the UK who had gastric sleeve surgery together in March 2024.
We started this blog because we couldn't find any sources of content that details before surgery, the surgery and then life post surgery - so we decided to write one ourselves.
Everything on this site is based on our own experience and the research we have done along the way. It is not medical advice. Gastric sleeve surgery is a serious procedure and every patient's journey is different. Please always consult your own bariatric team or GP before making any decisions about your health or treatment.
Some posts on this site may contain featured or sponsored content, or affiliate links. Where this is the case, it will always be clearly stated at the top of the article. Our opinions are always our own.
Publish Date: 22 July 2024 | Last Reviewed: 6 June 2026 | Next Planned Review: 6 December 2027