Well another Friday night and once again I’m in bed before 10:30pm. With nothing exciting happening today and being too tired for a film tonight, I thought I’d share a recipe with you that I used a few days ago – a Slimming World and WW Chicken Curry!
It was a cold dark Wednesday morning and Rachel, Dad and I were debating what to make for dinner. Since mum hasn’t been to Tesco yet, we were kind of stumped as everything we thought of, we didn’t have the ingredients for. In the end Rachel suggested a chicken curry and we were just going to buy a jar from the shop across the road. “Stop a minute,” I thought to myself. “All year you’ve watched Paul cook a chicken curry from scratch, why don’t you try it?”
And so, through the wind and the rain and the always judging eyes of my two biggest critics (Baron would never criticise my food, got to love dogs) I started to work on a simple recipe which I will post below.
If I do say so myself, it was delicious in the end. Even Rachel had to eat her words (sorry I couldn’t help it) and actually found she liked it! The best thing was it was actually fun to cook. The only slightly stressful part of making the chicken curry was adding the natural yoghurt to the hot sauce in the pan – you can’t let it separate! But even that worked well so I will hopefully use this recipe again in the future. It can be found on Chicken Curry Recipe
Chicken Curry Ingredients
- 2 large onions, sliced
- 600ml chicken stock
- 2tsp tumeric
- 3 cardamom pods
- 2.5cm piece of a cinnamon stick
- 4 black peppercorns
- 4 cloves
- 1tsp ground corriander
- 1tbsp peeled and grated root ginger
- 1tsp ground cumin
- half a teaspoon mild chilli powder
- 3 garlic cloves, crushed
- 4 skinless, boneless chicken breasts, diced
- 275ml fat free natural yoghurt, brought to room temp
- Put the onion and 425ml of stock in a large, heavy-based saucepan.
- Cover the pan, bring to the boil, and allow to boil for 10 minutes.
- Reduce the heat , uncover the pan, and cook gently for 20 minutes until the onion is tender, golden and syrupy.
- Add all the spices and garlic to the pan, before cooking for 3-4 minutes.
- Add the chicken and cook for a few minutes before stirring in the remaining chicken stock.
- Cover teh pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
- Transfer the curry to a large serving bowl.
- Add 4tbsp of the cooking sauce to the yoghurt and stir well.
- Gradually add the yoghurt to the curry, stirring continuously.
- Season to taste with salt and pepper, before serving immediately on boiled rice.
As it is my basic policy that I don’t cook with salt, we skipped the last step. Also, towards the end, I added about 2 teaspoons of mild curry powder, just to give it an extra kick. Another bit of advice would be to make sure the chicken is moist! Because I cooked it before lunch and then reheated at dinner time, the chicken had unfortunately dried up a bit however Mum and Dad said it was fine. You learn from your mistakes I suppose.
If anyone gives it a go and likes it feel free to leave a comment! Or even, let me know if you’ve any recipes I could try?
Don’t forget to pin this recipe for later!