lizzielipps
Back to basics!
slimming world curry, think i'm gonna try this 1 wonder if I added chinese 5 spice it would make it like a chinese curry??:talk017:
Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Syns per serving:
FREEFREEFREE*
(*Add 6 Syns if not using chicken as a Healthy Extra)
2 large onions, sliced
568ml/1pt chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 x 1135 skinless and boneless chicken breasts, sliced
283g/10oz fat free natural yogurt, bought to room temperature
salt
2 tbsp chopped coriander leaves, to garnish
1. Put the onion and 426ml/¾ pt of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
2. Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.
3. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
4. Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.
5. Season to taste with salt, and serve immediately with boiled rice (Free on Extra Easy and Green or 2 Syns per 28g/1oz boiled on Original), and garnish with the chopped coriander.
Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Syns per serving:
FREEFREEFREE*
(*Add 6 Syns if not using chicken as a Healthy Extra)
2 large onions, sliced
568ml/1pt chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 x 1135 skinless and boneless chicken breasts, sliced
283g/10oz fat free natural yogurt, bought to room temperature
salt
2 tbsp chopped coriander leaves, to garnish
1. Put the onion and 426ml/¾ pt of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
2. Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.
3. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
4. Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.
5. Season to taste with salt, and serve immediately with boiled rice (Free on Extra Easy and Green or 2 Syns per 28g/1oz boiled on Original), and garnish with the chopped coriander.
