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This easy creamyLow Fat Chicken Curryrecipeis possibly my favourite dish, inspired by theSlimming WorldBeefCurryI made a year ago. You know, one of those go-torecipesyou cook every week and still look forward to. Friends also ask us to cook it again and again for dinner parties. I follow the principles ofthe slimming worldbut don’t live by them in terms of countingsyns. However, thisrecipeis low in healthy fat, low syn, and super easy curry.
How To Make An Easy Low Fat Creamy Chicken Curry
Of course, you can addcreamand make it a creamierrecipe. But I find fat-free yoghurt creates the perfectcreamy saucefull of flour, which is also a big hit with thewhole family.
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To Make Slimming World Creamy Chicken Curry You Will Need
- 650g pack pack of bonelesschicken breasts, you cans use chickenthighs
- 1 large choppedonion
- 1 small cup ofchicken stock, this can be made from stockcubes
- 3 choppedgarlic clovesor a squirt of garlic paste
- 400g tin of choppedtomatoes, mashed or 400 gpassata
- tspsalt
- 1 tsp freshly ground black pepper
- 1tsp turmeric
- ½ tsp freshcoriander
- ½ tsp cayenne pepper
- 1tbspgaram masalacurry powder
- ½ tsp groundcumin
- ½ tsp smoked paprika
- 1 tsp lemon juice
- 1tbspoil or frylite low fat cookingspray
- Fresh choppedcorianderto garnish
- Pomegranate seeds to garnish
- 1 large spoon full of 0% fat greek yoghurt ( If you want your curry creamy)
How To Make A Low Fat Creamy Chicken Curry
- Heat the oil in a largepanorsprayin the low fat cookingspray.
- Add the chopped largeonions, garlic, spices,saltand pepper to thepotandstirfry theonionsfor a couple ofminsuntil they become translucent.
- Thenstirin the mashedtomatoesand stock and simmer.
- Pour the mixture into the food processor andblendall into a paste for 10 seconds. ( This is optional but makes a great paste)
- Chop the chicken intochunksand add thediced chickento thepanwith oil and brown off before pouring in the spice paste, then add the lemon juice.
- Cook over a low heat around no 6 for 20 minutes until the chicken is cooked.
- Add the fat free yoghurt andstirin enough to warm through (optional)
- Serve withriceand garnish withcorianderand pomegranate seeds.
Can You FreezeThis Low FatCurry?
Yes, I make batches of thesauceand freeze in size portions. I also pop a portion in thefridgefor a leisurely lunch the next day.
You can also freeze the complete meal; however, make sure the chicken is thoroughly defrosted before reheating and ensure it is reheated. Alternatively, make the spice pots up and ready to go; I do this and label them. It’s a great way to make easy midweek meals.
Serving Suggestions
- Serve with a selection of rices and home made onion bhajis
- For a slimming world-friendly option, choose brown toasted pita bread.
- If you don’t care about the calories, go for a garlic nan bread of tortilla wraps.
Slimming World Chicken Curry
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
A deliciously easy low fat slimming world friendly chicken curry, perfect for a healthy midweek meal of entertaining guests.
Ingredients
- 650g pack pack of chicken breasts
- 1 large chopped onion
- 1 small cup of chicken stock
- 3 chopped garlic cloves or a squirt of garlic paste
- 1 400g tin of chopped tomatoes, mashed
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp cayenne pepper
- 1 tbsp garam masala
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp lemon juice
- 1 tbsp oil
- Fresh chopped coriander to garnish
- Pomegranate seeds to garnish
Instructions
- Heat the oil in a large pan.
- Add the chopped onions, garlic, spices, salt and pepper.
- Cook the onions for a couple of minutes until they become translucent
- Then stir in the mashed tomatoes and stock and simmer.
- Pour the mixture into the food processor and blend all into a paste for 10 seconds.
- Chop the chicken into chunks and add to the pan and brown off
- Pour in the spice paste
- Add the lemon juice
- Cook over a low heat around no 6 for 20 minutes until the chicken is cooked.
- Serve with rice and garnish with coriander and pomegranate seeds.
Notes
This slimming world curry sauce can be made in batches and frozen for quick and easy midweek meals.
For a little more of a kick add more chilli powder
Or to cool it down add a spoonfull of fat free Greek yoghurt
If you don't have a blender you don't need to blend the curry sauce to a paste, however it does give it a better, more authentic consistency.
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Nutrition Information:
Yield: 4
Amount Per Serving:Calories: Per portion 192 Total Fat: p/p 7 gCarbohydrates: p/p 7g
Sarah Christie Sarah Christie is the author of Extraordinary Chaos a family lifestyle and travel blog from a 50+ mum of boys, sharing Cricut Crafts and Free SVG Files, family travels, recipes, reviews and country living. Also the co-editor of Cruising With Kids Family Cruise Blog and Mini Travellers family travel blog. View all posts
