Yeah sure. This is how I done it. I was going to follow the recipe on the SW website but it said it was for 4 people but it's just me that eats so I adapted it a little. I got quite a nice helping last night and there is another bowl left in the fridge for tonight.
1 large onion, sliced
2 skinless and boneless chicken breasts, sliced
500 ml chicken stock (500ml water and 3x free chicken stock cubes)
1.5 tsp turmeric
2 garlic cloves, crushed
Half a piece of cinnamon stick (Next time Im going to leave this out, I didn't like it)
2 black peppercorns
1 tsp ground cumin
½ tsp mild chilli powder
1 tsp ground coriander
1 tbl spoon fat free natural yoghurt at room temperature (make sure it's a nice big heaped spoonful, don't be shy lol)
dash of salt n pepper
The SW recipe says to add Root Ginger & cardamom pods but Im not a fan of the stuff personally so didn't add any and it still tasted really good.
1. Make the stock. Add 350ml to a large pan. Add the onion and bring to the boil while covered. Give it a stir, Simmer for 15 minutes uncovered.
2. Add all the spices and garlic, Salt n Pepper. Simmer for 2 minutes. (Have them all ready and measured out in a bowl before you start so they can go straight in)
3. Add the Chicken and remaining stock.
4. Stir well, cover, simmer over a low-medium heat for 25-30 minutes.
5. Put the curry into a large bowl and add the yoghurt. Stir well!
6. Serve with boiled rice...Nom nom nom
Syn Free on Red and Extra Easy Plan and really tasty. I don't think it will ever top what I used to have when I would buy a Chinese take away but it is pretty close! Too close
