Thread: SW Onion Baji's recipe

Hi as anyone got a nice SW chick curry recipe not mushy pea one! More like a korma style one and does anyone have the recipe for the onion bajis i think it came from Curry Heaven book - was given recipe for both curry and onion baji's by a lady at class couple of weeks ago and have lost it ;o( she no longer goes either as she has moved!

There is a recipe for both in the slimming world website....

Bhajis=
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Curry=
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Impersonally haven't had the curry but you can make it creamier I think with quark... I have had the bhajis and they are LOVELY!

Pete’s Chicken Korma

Serves 2

Ingredients

1 large onion, finely chopped (s) (sff)
1cm piece fresh root ginger, peeled & finely chopped
1 cinnamon stick
1/2tsp turmeric
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp Chinese 5 spice
1tbsp cornflower mixed with 1tbsp of water (1.5 syns)
1tbsp Sweetener
2 bay leaves
3 cloves garlic, finely chopped (sff)
4 tablespoons passata (s) (sff)
*25g flaked almonds (1 Heb on green per person)
100g Basmati rice, cooked as per packet instructions (ff)
175g fat free natural yogurt (ff)
230g skinless chicken breasts (ff) (1Heb on green per person)
250ml chicken stock
* leave out or syn at 25g=7.5 syns if not on green

Method

In a dry frying pan cook the chicken until browned, remove and set aside.
Spray the frying pan with Fry Light; cook the onions, ginger, cinnamon stick & bay leaves for 5 mins until the onions are soft.
Add the turmeric, cumin, coriander & 5 spice, mix well.
Return the chicken, chicken stock, passata & sweetener; simmer for 20 mins until the chicken is fully cooked.
Reduce the heat Add the yoghurt mixed with the cornflower and mix, cook for 5 mins, remove from the heat, remove the bay leaves & cinnamon stick, sprinkle the almonds on top, and serve with basmati rice.




Pete’s Chicken Curry

Serves 4

Ingredients

1Kg skinless chicken breast, diced (ff)
1 “very lazy” garlic (sff)
1 “very lazy” ginger
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp paprika
1 tsp ground Coriander
1 tbsp. curry powder
2 tbsp. garam masala
1 onion (s)(sff)
200mL chicken stock (s)(sff)
400mL chopped tomatoes (s)(sff)

Method

Heat a large frying pan with lid, sprayed with Fry Light, add cumin seeds and cook until the flavours are released.

Add coriander, curry powder, turmeric & paprika, cook for the flavours to combine then add the chicken, cook for about 5 mins then add the tomatoes and chicken stock.

Place the lid on and bring to the boil, turn down to simmer for 30 mins or until the sauce thickens and the chicken is cooked. Add the garam masala 5 mins before you serve.

If you want you can add fresh coriander.

Serve on a bed of rice.

yum yum thanks all x