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Slimming world curry recipes

Discussion in 'Slimming World Recipes' started by CornishPisky, 5 September 2010 Social URL.

  1. CornishPisky

    CornishPisky Well-Known Member

    Me & my OH love a proper curry & there are so many different ones, & lots of authentic ones can be made SW friendly, even free! So I thought why not stick them under one thread to make them easier to find? So roll up & post all your SW friendly curry recipes all in one place! I'll kick off with the best recipe I have found for a Pathia, quite hot, incredibly intense & flavoursome. It was absolutely gorgeous! It might seem a lot of work, but it isnt, its very easy, plus can double up & freeze some.

    Chicken Pathia - I think this is free on all plans if using Quorn on Green day?

    For the sauce
    1 large onion, (finely chopped)
    1 can plum tomatoes or passata
    250ml water
    1 tablespoon minced garlic (I used frozen rock garlic)
    1 tablespoon minced ginger, (I used 1/2 of dried, as shop hadnt any fresh)
    1 teaspoon coriander powder
    1 teaspoon paprika
    1 teaspoon tumeric.

    For the pathia
    1 large finely chopped onion
    1 teaspoon minced garlic (ditto above)
    1 teaspoon minced ginger (ditto above)
    1 teaspoon cumin powder
    1 teaspoon coriander powder
    1 teaspoon cinammon powder
    pinch salt
    2 teaspoons cayenne pepper
    1 handful chopped fresh coriander
    1 tablespoon white wine vinegar (I used ordinary white)
    2 tablespoon sweetner
    250ml chicken stock
    5 cubed chicken breasts or quorn for Free Green day

    Begin making the sauce by frying the garlic, ginger, coriander powder, paprika & tumeric for about a minute to release the flavours. Add the onions & fry for further 10 minutes. Add the tomatoes and water & simmer for approx 1 hr until mixture is thick & most of water has evaporated. Then blend it til thick & velvety.
    (You can freeze at this stage, or at the end).
    Begin making the curry by frying onion, garlic ginger, cumin & coriander powders for around 10 mins.
    Add the sauce you prepared earlier along with the chicken stock cinammon powder, cayenne pepper, vinegar, sweetner, & salt.
    Mix up well, & add chicken. Simmer for 10 minutes & add chopped coriander. Simmer for another 20 mins til curry has reduced & serve!
     
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  3. craigmtc

    craigmtc Well-Known Member

    This curry is lovely, I like spicy food so added fresh chillies in the first stag. Next time I make this I'm adding peppers and small sticks of peeled cucumber and bay leaves at stage 2
     

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