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Chicken & Veg curry

S: 9st11.5lb C: 8st12lb G: 8st10lb BMI: 22.7 Loss: 0st13.5lb(9.82%)
.ExternalClass .ecxhmmessage P{padding:0px;}.ExternalClass body.ecxhmmessage{font-size:10pt;font-family:Tahoma;}Chicken & veg curry

Serves 4: Syns per serving Original Free green 0 add 6 if not using the chicken as a healthy extra

1 onion
2 garlic cloves
4 * 4oz 113g chicken breasts
2 carrots
1 courgette
½ inch 1cm piece of fresh ginger
Fry light
2 tbsp curry powder
11oz 312g passata
1-2 tbsp artificial sweetner
4oz 113ml chicken stock made with Bovril
Salt and black pepper
A handful of finely chopped fresh coriander
200g pot very low fat natural yoghurt

Prepare the ingredients: peel and chop the onion, peel and crush the garlic, cut the chicken into bite sized pieces, peel and roughly chop the carrots, trim and thickly slice the courgette, peel and grate the ginger.
Spray a pan with fry light and cook the onion, garlic, chicken, ginger, and curry powder for 3 minutes. Stir in the carrots, courgette, passata sweetner and stock. Bring to the boil, reduce the heat and simmer for 12 – 15 minutes or until the chicken is cooked, stirring occasionally.
Season well, remove from heat, stir in the coriander and half of the yoghurt. Serve immediately drizzled with the remaining yoghurt

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