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Thread: CURRY RECIPE THREAD

  1. #1
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    Arrow CURRY RECIPE THREAD

    Hey guys,

    Im a massive curry fan and i know there are Loads of Slimming world versions out there.
    I was wondering is there already a curry recipe thread so we could all share our favorite tried and tested curry recipes because i don't want to get into trouble double posting a thread.

    Feed back would be great!!!!
    Thank you

    (***UPDATE:*** THREAD STARTED GUYS AND GALS!!! FEEL FREE TO ADD ALL YOUR TRIED AND TESTED CURRY RECIPIES........DONT FORGET THE PICS!!!!
    Last edited by AmyKY : 9th December, 2012 at 09:31 PM

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    I've not seen just a curry recipe thread, but I think it's a great idea x
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    Neither have I only curries in amongst other recipes I think this thread will be of value as we all make our SW friendly curries in our own way.
    Mine are never the same as I do not have a recipe it depends on what I have in and what
    type I feel like OH will eat any but sometimes it really brill other times ok therefore will place my head in gear and as I'm cooking the curry will log it down on here
    Hope all log theirs here then we'd have a better choice than the Curry book??
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    Cymraes xx[/COLOR][/COLOR][/SIZE][/I]

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    Hi folks! I'm also a HUGE curry freak. Chk out a website called Curry Frenzy, they have literally hundreds of recipes 4 take-away style curries which r so easy 2 make SW friendly u'd think they were designed 4 it! lol! I'v also tried several of their pre-packed "diet" curry mixes which I ave "allowed" as syn-free as the ingredient lists only herbs n spices!!
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    Good idea! This is my favourite at the moment -

    http://www.minimins.com/slimming-wor...ach-curry.html (Potato-Spinach Curry)

    I love creamy curries too and I love the korma recipe in the new SW sauce book. Gorgeous!
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    Excellent guys!!! This shall be our Sharing thread! I just made a Fab curry yesterday with a bit of alteration from the sw curry heaven book! Excellent value to me but for all of you out there I will post some recipes so ye don't have to buy it

    Feel free to add recipes and post pics everyone!!! Yum cant wait!!!!
    Last edited by AmyKY : 9th December, 2012 at 10:41 PM

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    As we all cook curries different every time I will now start writing down what I add as all my curries tend to be chicken (turkey ) or veg
    Sometimes they're really yummy others nice but I never remember what I added and in what quantities so it will be a learning curve for me to write and post in here (last weeks curry was really scrummy will have to try and remember for weekend as I have two Christmas meals out this week ? )
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    Thumbs up (Indian inspired) Chicken curry

    INGREDIANTS:

    1kg chicken breast cut into bite size chunks
    1 400g tin of chopped tomatoes
    300ml chicken stock
    Fry lite spray
    3 or 4tsp of garlic and ginger paste
    1tbsp mild or medium curry powder
    1tsp each of ground cumin, ground coriander,ground cinnamon
    1/2tsp each of crushed cardamom seeds and chilli powder
    3 or 4 cloves
    1/4tsp tumeric
    1 onion finely chopped/grated

    Optional chopped corriander and fat free natural yogurt to serve

    METHOD:

    Season chicken and set asside

    Spray a frying pan with frylite and brown the onion

    Stir in all the spices and paste and stir-fry for 1-2minutes on high heat then add in the chicken and cook for a further 2-3minutes until flavours locked in

    Add the tomatoes and stock,stir and cover tightly

    Bring to the boil and simmer for 40-45 minutes until cooked.

    Serve with basmati rice. İf you would like a less hot curry or a creamier curry stir in some fat free natural yogurt

    Enjoy ..... fabulious and Syn free!!!!!
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    Mushy pea curry! Free and superspeed!

    For the sauce:
    1 tin chopped toms
    1 tin mushy peas
    1 tin baked beans
    1 fried off onion, diced
    1 tsp garlic granules
    salt and pepper
    Tikka powder (as much as you want to taste (average about 1.5 tsp)


    Heat all this up together and blitz for a smooth, thick curry sauce, like chip shop curry sauce.
    I think add chicken, and veg Ive fried off in Frylight, such as mushrooms, peppers etc

    And agreed, the SW book of sauces has some lovely ones
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    Food diary can be found at Skulldilock's Slimming World diary Part II


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    Quote Originally Posted by Skulldilocks View Post
    Mushy pea curry! Free and superspeed!

    For the sauce:
    1 tin chopped toms
    1 tin mushy peas
    1 tin baked beans
    1 fried off onion, diced
    1 tsp garlic granules
    salt and pepper
    Tikka powder (as much as you want to taste (average about 1.5 tsp)


    Heat all this up together and blitz for a smooth, thick curry sauce, like chip shop curry sauce.
    I think add chicken, and veg Ive fried off in Frylight, such as mushrooms, peppers etc

    And agreed, the SW book of sauces has some lovely ones
    I have to try this! i love anything with mushy peas! The only thing I'm missing here is the tikka powder, I've never seen it in any shop here. Is there any suitable substitute I could use such as curry powder or would that ruin the taste?

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    Any curry powder will do really, or perhaps a bit of cumin
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    Food diary can be found at Skulldilock's Slimming World diary Part II


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    Pete’s Peanut Curry

    Pete’s Peanut Curry (Revisited)

    (Adopted from Tesco’s real food booklet)

    Not suitable for people with nut allergies

    Serves 2

    Ingredients

    1 Onion (s) (sff)
    1 chilli, deseeded & finely chopped (s) (sff)
    1 Pepper, finely chopped (s) (sff)
    1 Knorr “herb stockpot”
    1tsp cumin
    1tsp coriander
    1tsp turmeric
    1tbsp madras curry powder
    1tbsp tomato puree (s) (sff)
    1tbsp sweetener
    2 Garlic cloves (sff)
    2cm Ginger, grated
    2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
    200mL hot water
    150g Pre-cooked chicken (s) (ff)
    400g chopped tomatoes (s) (sff)

    Method

    In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
    Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
    Serve with rice & side salad, sprinkle coriander if required.

    Name:  Peanut Curry-2 (Small).JPG
Views: 952
Size:  61.1 KB


    You will find a lot of curries on my "recipe book" follow the link below! enjoy.......
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  13. #13
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    Thank you so much for sharing billsat! I will defnatly try this week! Looks so yummy!

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    Beefkofta curry
    Serves: 4
    Syns per serving:
    Free on Original and Extra Easy,
    12 Syns on Green

    Ingredients:
    700g/1lb 8oz extra-lean minced beef
    2 tsp peeled and finely grated ginger
    2 garlic cloves, peeled and crushed
    2 tsp crushed fennel seeds
    1 tsp ground cinnamon
    1 tsp mild or medium chilli powder
    Salt and freshly ground black pepper
    1 tsp turmeric
    2 tbsp medium curry powder
    500ml carton passata
    ¼ tsp artificial sweetener

    To Serve
    Very low fat natural yogurt
    Chilli powder
    Mintleaves

    Method:

    1. Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. Form the mixture into small, walnut-sized balls and set aside.
    2. Place the turmeric, curry powder, passata and sweetener in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
    3. Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint leaves.



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    kumbai curry



    Serves: 4
    Prep time: 5 minutes
    Cook time: 15 minutes
    Syns per serving:
    FREE FREE FREE


    2 tsp peeled andfinely grated ginger
    110g/4oz onion, peeled and finely grated
    4 garlic cloves, peeled and crushed
    Fry Light
    500g/1lb 2oz large button mushrooms, halves or quartered
    3 tbsp fat free natural yogurt
    1 tbsp tomato purée
    2 tsp ground coriander
    1 tsp mild chilli powder
    Salt and freshly ground black pepper
    4 tbsp chopped coriander leaves


    1. Mix together the ginger, onion and garlic with 4 tablespoons of water ina small bowl and set aside.
    2. Spray a large non-stick wok with Fry Light and place over a high heat.Add the mushrooms and stir-fry for 5-6 minutes or until lightly browned.Transfer the mushrooms to a bowl and set aside. Wipe the wok with sheets ofkitchen paper and re-spray with Fry Light.
    3. Place over a high heat and add the onion mixture. Stir-fry for 3-4minutes and then add the yogurt, 1 tablespoon at a time. Add the tomato puréeand ground coriander and stir-fry for 1 minute before adding 300ml/½ pint ofwater, the mushrooms with juices and the chilli powder.
    4. Season well and simmer gently for 5-6 minutes (do not boil). Remove fromthe heat and stir in the chopped coriander.

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