Curry recipes
- Thread starter Momo333
- Start date
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 :-/
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 :-/
Littlepink
Full Member
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
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
Welshsparkle
Silver Member
Subscribing x
Sent from my GT-P3110 using MiniMins.com mobile app
Sent from my GT-P3110 using MiniMins.com mobile app
I make this often, it's lovely!
8oz skinless, boneless chicken breasts, cut into strips
1 cup brown rice, uncooked
1 large onion, thinly sliced
4 garlic cloves, minced
2 jalapenos, seeded and diced
1 28oz can diced tomatoes
1/2 cup plain, non-fat Greek yogurt
1 tbsp freshly grated ginger
1 tbsp Garam Masala
1 tbsp cumin
1 tsp paprika
1 tsp allspice
1 tsp salt
1/2 tsp black pepper
1/4 cup cilantro, finely chopped
Juice from 1 lime
Instructions
In a large bowl, mix all ingredients except chicken, rice and cilantro. Stir well to combine.
Lightly mist crock pot with non-fat cooking spray, and place chicken inside. Season with additional salt and pepper.
Pour bowl of tomato mixture over top of chicken. Cook on low for about 6-8 hours or high for about 4 hours.
Prepare rice according to package instructions.
Serve over rice or pasta and top with fresh cilantro.
Preparation time: 15 minute(s)
Cooking time: 6 hour(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 4
Culinary tradition: Indian (Northern)
Entire recipe makes 4 servings
Serving size is about 1/2 cup rice and 1 ¼ cup Chicken Tikka Masala
Each serving = 7 Points +
PER SERVING: 295 calories; 2g fat; 45g carbohydrates; 24g protein; 4g fiber
Stevosaurus-Rex
8oz skinless, boneless chicken breasts, cut into strips
1 cup brown rice, uncooked
1 large onion, thinly sliced
4 garlic cloves, minced
2 jalapenos, seeded and diced
1 28oz can diced tomatoes
1/2 cup plain, non-fat Greek yogurt
1 tbsp freshly grated ginger
1 tbsp Garam Masala
1 tbsp cumin
1 tsp paprika
1 tsp allspice
1 tsp salt
1/2 tsp black pepper
1/4 cup cilantro, finely chopped
Juice from 1 lime
Instructions
In a large bowl, mix all ingredients except chicken, rice and cilantro. Stir well to combine.
Lightly mist crock pot with non-fat cooking spray, and place chicken inside. Season with additional salt and pepper.
Pour bowl of tomato mixture over top of chicken. Cook on low for about 6-8 hours or high for about 4 hours.
Prepare rice according to package instructions.
Serve over rice or pasta and top with fresh cilantro.
Preparation time: 15 minute(s)
Cooking time: 6 hour(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 4
Culinary tradition: Indian (Northern)
Entire recipe makes 4 servings
Serving size is about 1/2 cup rice and 1 ¼ cup Chicken Tikka Masala
Each serving = 7 Points +
PER SERVING: 295 calories; 2g fat; 45g carbohydrates; 24g protein; 4g fiber
Stevosaurus-Rex
SlimmingKitchen
Gold Member
Fakeaway for 9 ProPoints in total if counting or 3 ProPoints on F&H.
Chicken Rogan Josh (3)
WW mini naan (3)
Brown rice, 85g cooked weight (3)
I git the recipe from Weight Watchers website & swapped the lamb for chicken instead.
WeightWatchers.co.uk: Weight Watchers recipe - Lamb Rogan Josh
Plate is from Next or Asda. Lol!
Chicken Rogan Josh (3)
WW mini naan (3)
Brown rice, 85g cooked weight (3)
I git the recipe from Weight Watchers website & swapped the lamb for chicken instead.
WeightWatchers.co.uk: Weight Watchers recipe - Lamb Rogan Josh
Plate is from Next or Asda. Lol!
