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Thread: Curry recipes

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    Curry recipes

    Hey ladies has any one a really nice curry recipe that is low in points? I've tried the ww recipe from the book but I've had it now that many times I'd like to try something different x

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    Curry recipes

    I make a curry and my husband loves it. All it is is fry an onion in spray oil, add chicken , add curry powder, cumin and dry coriander, then pour in a carton of pasatta and 200ml of chicken stock. Then add fresh coriander and serve. It's yum
    weigh in day: tuesday
    focus on the prize!!!

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    Similar to the above recipe ^^

    I love tomato based curries. So using fry light spray, I fry onion with chicken and cumin. Then add 200mls of passata and 1-2 tins of chopped tomatoes. Then add 3 tomatoes cut into quarters, 3 peppers (red/yellow work well) courgette, Aubergine and any other veg you like. Add a few teaspoons of curry paste (rogan josh paste is v low points value) This can all just be simmered together until the chicken is cooked and veg is soft.
    Great low points meal with a few of your 5 a day! I think you only need to point the chicken and curry paste :-/
    shellsmithcat likes this.

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    Thanks ladies both sound lush. Ill be trying them very soon x

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    Chicken Chermoula

    PPs = 8 per portion

    l lb diced chicken or pork
    1 tbs curry powder
    1 chopped onion
    1 tsp ground cumin
    2 tsp ground paprika
    1 tsp chilli powder
    30g jalapeno peppers from a jar (finely chopped)
    chicken stock pot/cube
    2 garlic cloves crushed
    150g philly extra light
    10fl oz boiling water
    fry light

    METHOD

    mix together, curry powder, cumin, paprika, chilli, jalapeno peppers & garlic

    put diced meat in a dish and rub in the spice mixture and coat well.

    the longer you leave it to marinate the better

    fry chopped onions in fry light with the marinated meat until meat is tender
    make up the stock with the boiled water and mix with the meat and spices.

    let liquid reduce by about 1/2
    then add the philly cheese, stir till cheese has all mixed in.

    dont let it thicken too much in the pan, because once its on the rice its amazing how quickly it thickens

    USE LESS JALAPENO PEPPERS IF YOU DON'T LIKE YOUR CURRY TOO SPICY



    Butter chicken

    5PP per portion, Serves 6 (or 7PP for 4 portions)

    1 tbsp fennel seeds
    4 tbsp madras curry powder
    4 garlic cloves, crushed
    2.5cm piece of root ginger, grated
    2 tbsp white wine vinegar
    4fl oz/113ml passata
    5oz/142g fat free natural yogurt
    2lb/908g chicken - i used diced chicken breast
    .Fry light
    1 large onion
    1 cinnamon stick
    4 green cardamon pods
    Salt and ground black pepper
    400g can of chopped tomatoes
    1/4 pint/142ml chicken stock (I used an oxo cube)

    1. Dry-fry the fennel seeds and curry powder in a non-stick frying pan for 1-2 minutes, or until the fennel seeds release a warm aroma. Transfer the seeds and powder into a clean work surface and crush with a rolling pin (or use a pestle and mortar set if you have one) until ground into a powder.
    2. Put the ground spices into a food processor along with the garlic, ginger, vinegar, passata and half the yogurt. Blend until smooth. Transfer to a large glass or plastic bowl with the remaining yogurt and add the chicken. Mix well, cover and leave to marinade in the fridge for 12-24 hours (i know this seems a long time but its worth it!).
    3. When ready to cook, spray a large, non-stick frying pan or wok with fry light and place over a medium heat. Add the onion, cinnamon and cardamon pods. Stir-fry for 6-8 mins until the onion is translucent. Add the chicken mixture and cook, stirring frequently, for 10 mins. Season well.
    4. Stir in the chopped tomatoes and stock and bring to the boil. Reduce heat to low and simmer, uncovered for 40-45 minutes, stirring occasionally.
    5. Serve with rice and superfree veg!!



    Chicken Jalfrezi


    chicken jalfrezi...serves 4, 5pp each

    4 chicken breasts-thinly sliced.
    1 red pepper-thinly sliced,
    1 yellow pepper- thinly sliced,
    1 onion-thinly sliced,
    2 garlic cloves-crushed,
    1 tspn fresh ginger grated,
    1 tspn cumin seeds,
    1 tblespn medium curry powder,
    1/2 tspn chilli powder,
    1 tspn ground cumin,
    400g tinned toms,
    1 tspn ground corriander.

    spray fry light into a large pan and fry off the cumin seeds for 1 min,
    add the onions, peppers, garlic and ginger. Fry for 6-8 mins.
    add curry powder, chilli powder, cumin and corriander season well and fry for 2-3 mins.
    add chicken fry off for 5 mins, add tinned toms and 100mls of water. Reduce heat and simmer for 15 mins.
    Serve with rice


    x3

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    Oh they both sound lovely will be trying them all.

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