Green Day Syn free 1 pot chicken & rice curry

Discussion in 'Slimming World Recipes' started by HollyM, 15 April 2009 Social URL.

  1. HollyM

    HollyM Full Member

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    I have just made this for tea. I found a recipe for biryani and altered it to suit slimming world, and to suit paella rice cause its so easy to cook. It does seem like a lot of different spices I know, but they are not expensive, last a long time, and you end up with a much better flavour than a ready made paste. We thought it was smashing & tasted like a "proper" curry - Hope you like it!


    Serves 4, syn free on extra easy or green (if using chicken as Hextra)

    • 452g diced skinless chicken breast
    • 2 large white onions sliced thin
    • 1 red or green chilli (optional)
    • 2 cloves fresh garlic (crushed)
    • 1” fresh ginger (crushed)
    • spray-light oil for frying
    • ¼ tsp ground cinnamon
    • pinch ground cloves
    • 2 whole cardamom pods
    • ½ tsp lemon pepper
    • 1 tsp ground coriander
    • 1 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tsp garam masala
    • 3 tbsp 0% greek yoghurt
    • Juice of 1 lemon
    • 900ml chicken bovril stock
    • 2 tbsps finely chopped coriander leaves
    • 1 cups Paella rice
    Preparation:

    • If you like marinade the chicken in tikka paste (check the syns).
    • Bring the chicken bovril stock up to the boil in a saucepan.
    • Add the lemon juice and ½ the coriander to the stock, cover and leave to simmer.
    • Coat a pan with spray-light oil and fry ½ of the onion till golden brown.
    • If you are using a chilli, cut it in half lengthways, remove the seeds and add to the pan.
    • Now add the cardamon and the remaining onion then fry till they are translucent.
    • Put in the ginger and garlic, fry for 2-3 minutes then fish out the cardamon pods.
    • Mix all the spice powders together, stir in and cook for another 2-3 minutes.
    • Add the chicken and keep frying till the meat is fully sealed.
    • Pour the rice into the pan and stir until evenly covered then pour in the stock.
    • Reduce the heat and simmer for 20 minutes till almost all the liquid is absorbed.
    • Finally stir in the yoghurt then and sprinkle with coriander leaves then serve.
     
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  3. julie19

    julie19 Silver Member

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    That sounds tasty
     
  4. HollyM

    HollyM Full Member

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    It really was lovely - mouth is watering just thinking about it now - and it was so easy to make!
     
  5. frugal fifer

    frugal fifer Silver Member

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    mmmmm sounds delicious will be trying that this weekend.
     
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