Red Day Authentic Chicken Curry

Discussion in 'Slimming World Recipes' started by StaceyUK, 29 January 2009 Social URL.

  1. StaceyUK

    StaceyUK Gold Member

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    Here it is! A lot of steps and a lot of ingredients but worth it!

    6 syns for the whole lot or 1 HEX A if using olive oil

    Indian Chicken

    4 chicken thighs (skinless with bone)
    1 tbsp oil
    1 ½ onions, chopped finely
    ginger, chopped (small piece – size of half your thumb)
    4-5 cloves garlic, minced
    2 black cardamom pods (kali elaichi), whole (I found these in the ethnic spice section at a large Tesco)
    4 green cardamom pods, lightly crushed
    1 ½ tsp cumin seeds
    10 black peppercorns
    2 bay leaves
    5 whole cloves
    ½ cinnamon stick
    2 thin green chillies, chopped in half width ways
    ¾ tsp ground turmeric
    1/8 tsp ground black pepper
    ½ tsp ground cumin
    ¾ tin chopped tomatoes
    ¼ tsp garam masala
    4 heaped tbsp low fat greek yogurt
    2 big handfuls of fresh coriander, chopped

    1) Put the oil in a wok or pan and heat. Add the cardamom pods, cumin seeds, peppercorns, bay leaves, cloves and cinnamon stick. Stir for 15-30 seconds to release their aroma.

    2) Add onion and cook until softened - 6-7 mins

    3) Add garlic, ginger & chillies and cook for about 5 mins. Add a little water if pan dries out.

    4) Add the ground spices (except garam masala) and cook for 1-2 mins. (adding water as needed to loosen)

    5) Add chicken and brown for about 5 mins.

    6) Add the tomatoes and cook for a few minutes.

    7) Add the garam masala and cook for about 5 mins.

    8) Add the yogurt and simmer for a few mins.

    9) Add half of the coriander and cook for a few mins. Add a pinch of salt and a pinch of sweetener. (can add sultanas and cashews at this point, if desired)

    10) Continue to cook down, adding a little water if necessary. Cook down for about 10 mins.

    11) Cover dish with foil and bake in the oven on 170 for about 40 mins.

    12) Add a little water at end if depending on the consistency you want. Just before serving, garnish with remaining coriander and a very small pinch of garam masala.
     
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  3. Minders

    Minders Finding inspiration

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    There's a few of us going out tonight to a gig, and I have just made a double batch of this for eating before we go out. Oh my goodness... it's SUPERB!!! I've cooked it and now it's just standing and I'll reheat some later. It really is the business. Well worth the effort!!!
     
  4. Fea

    Fea Full Member

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    I'm making this now!
     
  5. StaceyUK

    StaceyUK Gold Member

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    Good luck! Let me know how it turns out!!
     
  6. Donnie46

    Donnie46 Slow but sure....

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    Stacey this sounds so good, thank you.
     
  7. StaceyUK

    StaceyUK Gold Member

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    It's yummy and well worth the effort! I make it once every couple of weeks at least as I crave it!
     
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