Saturday, 19 March 2016

Easy syn free chicken curry (Slimming World friendly)

I almost always make a curry on a Friday night it's sort of a tradition in our house. This recipe is pretty quick and while I use spices I already have in my cupboard to make my own curry powder it's so easy use a bought curry powder they are easily available and by using them you can make your curry syn free as those jars of sauces are REALLY high in syns.

I think the secret to a really good curry is starting with garlic and ginger they are both easy to use just peel and grate but that can be time consuming. I often buy garlic and ginger paste frozen in cubes they are for sale in some big supermarkets. You can also use the garlic and ginger puree you buy in tubes but they are synned as they contain oil but they aren't very high especially when divided between four people in a recipe.

You can use mild, medium or hot curry powder whichever you like but a good tip is that if after making it your curry is too spicy just remove from the heat and stir in some fat free natural yogurt, You can do this to the whole amount or just the portion you want milder. This is always a good thing if one member of your family prefers a milder curry.


Easy chicken curry


8 skinless boneless chicken thighs cut into chunks (or use 4 chicken breasts if you prefer)
2 large onions (thickly sliced)
2 cloves garlic (crushed)
1 tbsp fresh ginger (grated - see notes above)
2 tbsp curry powder (mild, medium or hot as you prefer)
3/4 pint chicken stock (stockpot or cube is fine)
1 can chopped tomatoes
2 tbsp tomato puree
low calorie spray oil
salt


Spray a large pan or wok with the oil and add the onions and cook for a few minutes until softened. Add the chicken and cook for about 5-10 minutes until the chicken is no longer pink but slightly browned.

Add the ginger, garlic and curry powder and cook for another two minutes stirring well. Add the tomatoes, stock and tomato puree and mix together very well then bring to a boil and immediately reduce the heat so it's just simmering.

Simmer until the sauce has reduced and is thickened takes about 20-30 minutes. Taste in case it needs a little salt, Season to taste then serve.


Serves 4 and is syn free on extra easy


22 comments:

  1. Prepped this 2 nights ago whilst also making dinner. So simple yet soooo good! I swear it tasted better after being in fridge for a night. Yum! This will definitely be becoming one of my emergency dinner options.

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  2. Prepped this 2 nights ago whilst also making dinner. So simple yet soooo good! I swear it tasted better after being in fridge for a night. Yum! This will definitely be becoming one of my emergency dinner options.

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  3. Made this tonight, was lovely. Even my husband loved it and he's very fussy! Would definitely recommend!

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  4. Just made this for dinner tonight, so so nice, clean plates all round! Was so simple to make aswell, a massive thumbs up from me ��

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  5. I can safely say this is one of the nicest recipes I've tried so far, full of flavour yum yum :) and I'm quite picky when it comes to Slimming World recipes!

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    1. Aww thats fab so happy you liked it :)

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  6. I made a similar curry using lots of chicken left over after yesterdays roast.
    In frylight, I cooked a finely chopped onion and chopped garlic until soft. Added 1 teaspoonful each of cumin, paprika, chilli, ginger and coriander, 1 1/2 tsp turmeric and 1/2 tsp fenugreek and cooked for 1 minute then add 1 chicken stock cube and 1/2 pt water and a 500g pack of passata, 1tsp salt and the chicken pieces. Served with boiled rice and mange tout.
    All syn free and mostly speed food.

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  7. Made this last night and it was delicious. Thank you for sharing!

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    1. was a big hit with family empty plates all round

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  8. Could i make this in a slow cooker?x

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    1. How long for would you say. Ive never used slow cooker before do i just pit all in at once x

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    2. I've never made it in the slow cooker but if I was I would do the first part cooking the onions and chicken in the pan then put it all in the slow cooker on low for 6-8 hours.

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  9. Just prepped this for tonight's dinner. Smells and tastes gorgeous. Never going back to using jars. Mine was a touch spicy so added some natural yogurt to cool it down. Thanks for sharing your recipe.

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    Replies
    1. Thanks Sarah I'm so glad you liked it xx

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  10. Hi, what side dish did you have with it?? It sounds good am gonna make it tomorrow!!

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  11. Whenever I add yoghurt to dishes it seems to curdle, do you add your yoghurt once the curry has cooled a bit? I don't know where I'm going wrong lol xx

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