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
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
