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Easy Chicken Curry Slimming Style

So I have the most amazing Easy Chicken Curry (to die for)  on my main category here at Easy Peasy Lemon Squeezy and it’s so popular! So I was thinking about it today whilst I was driving home from work (as you do).

You know  when you’re trying to be good you miss certain foods. Why should you?

So I challenged myself…. I needed to try and make a Creamy Easy Chicken Curry Slimming style

Tonight I walked through the door and decided that I COULD possibly make my favourite Chicken Curry very low in Syns and guess what – I did!  

And Slimming  Easy Creamy Chicken Curry was born! Oh my goodness!

Slimming World Easy Chicken Curry

And now I’m thinking about it and honestly I’m hard pushed to taste any difference from the main recipe. Joy of joys! Maybe it’s slightly runnier but it’s absolutely delicious nevertheless.

It never ceases to amaze me how simple, quick and tasty it is! 30 minutes start to finish.

 

The Deets… Easy Chicken Curry – Slimming Style

It’s so balanced in flavour and super creamy. For me it beats the Indian takeaway. I guess you could call it a fake away! But a meal without the wait at the takeaway and all that extra fat!

This recipe feeds two good portions and is approx 5 Syns, including some milk from your Healthy A. So that’s 2.5 a portion! Now come on that’s not bad for a very tasty filling Curry now is it!

And yes I know it contains Elmlea single cream, but that is what makes it taste amazing. You could probably substitute with Quark, but I haven’t tried it. If you do then please let me know how it turns out?

 

The Curry Paste for your Chicken Curry

Now there’s a rule – I insist you use the below Curry paste. It’s ‘not an ad’ at all but it delivers the best flavour in this dish.

I have worked hard to get it working really well. In this recipe I use 2 teaspoons and I’d say this is a medium curry hit. As it’s a creamy fragrant  coriander type curry, it works well.

Don’t be put off by it saying madras – it’s nowhere near that heat!

And there’s a second rule to this recipe use FRESH coriander not dried – it simply doesn’t work! Fresh Coriander is so fragrant and fresh, it’s my favourite herb.

In the US they call it Cilantro, so if you ever see a recipe that calls  for it then you know you can substitute with Coriander

How To Serve your Easy Chicken Curry

I tend to serve my Easy Chicken Curry Slimming  Style with a small portion of Basmati Rice. If I’m being super good I might use cauliflower rice.

Sometimes I also add a large handful spinach right at the end, it’s up to you.

Slimming World Easy Chicken Curry

Occasionally I’ve also had it on top of a jacket potato – also super good! Have a go and let me know what you think?

It’s a recipe that’s perfect for the whole family, slimming or not, it’s a little lower in fat!! Now that’s a result. Everyone loves a good take-out curry, but my homemade chicken curry is something special.

I promise it’ll rival the take-away! And at a fraction of the cost I’m sure! Winner winner healthy Chicken Dinner!

Freeze your Slimming Curry?

You can also make this for 2 as well as for 10, just times this recipe by 5 for 10 people, it really is that simple.

I also freeze in portions, such a great one for batch cooking. I store it for unto a month in the freezer.

I find also that if i make it fresh, then store it chilled in the fridge overnight, it is almost better the day after. I think it’s something to do with the spices maturing.

Just ensure that when you heat it, its piping hot all the way through!

Group

I have a closed group on Facebook for Slimming Style Recipes if you’re interested called Easy Peasy Slimming  Recipes – just use the join button if you like real home cooked tasty easy food!!

 

If you love real food, made from scratch in a healthy way that’s quick and easy then I think you might also like my healthy Mac n Cheese – Have a look!

 

Big Love Cx

 

Ingredients

Serves 2

  • Fry Light
  • 2 Skinless, boneless Chicken breast fillets – cut into 4cm size pieces
  • 1 cove Garlic, chopping finely
  • 2cm fresh Ginger, peeled and grated
  • 1 large Brown Onion, peeled and cut into large chunks
  • Salt & Black pepper
  • 2 teaspoons Patak Madras Curry Paste
  • 200g Button Mushrooms, washed
  • 200ml Skimmed Milk
  • 100ml Water
  • 4 Tablespoon Elmlea single cream
  • Bag Fresh Coriander, torn into pieces

Preparation Method

  1. Spray a large frying pan with Fry Light
  2. Fry off chicken pieces,  garlic, ginger & onions and for 5 minutes
  3. Add curry paste and coat chicken and onions, add mushrooms fry approx. 5 minutes, stirring
  4.  Add the skimmed milk and water and  simmer for 12- 15 minutes – Stirring occasionally (looks a bit thin and weird at this point, but trust me it will be divine, you will end up reducing the milk over the 12- 15 minutes simmering)
    (Remember to put rice on, I use Basmatti but whatever will do)
  5.  Add the torn coriander and finally the cream. Stir through bring to simmer for 10 minutes
  6.  Taste and season with Salt & Freshly ground Black pepper
  7. Serve with rice
  8. Enjoy! Cx

Comments

Jackie says:
Just loved this receipe...do you think it eould freeze up to step before putting in the cream. On my own and like to batch cook.
    Clare x says:
    Hi Jackie - I freeze it finished in portions - try it xx
Sue says:
We like hot spicy curry, what could I use instead of the Madras paste.
Rebecca Boston says:
Just cooked this for the first time, in my slow cooker. Browned off the chicken, onion and mushrooms in a wok, then cooked it all for 2 hours. Wonderful!
Pauline says:
Really tasty