Easy Chicken Curry ~ SP

This is taken straight from page 27 in the new packs (Jan 2015) Everyday Extra Easy Booklet and I have tweaked it ever so slightly to make it even easier!

Serves 4
Syn Free
40 Minutes

Ingredients:

Fry Light
1 onion, finely chopped
1 tsp. Lazy Garlic
4 Skinless Chicken Breasts, diced
1 tbsp. Tikka Curry Powder
3 tbsp. Tomato Puree
200g Passata
300ml boiling chicken stock
Salt and Pepper
Bag of Mixed Veg
1 cup of rice

Method

Place a saucepan on a medium heat, spray with Fry Light and stir fry the onion and garlic for about 5 minutes or until soft.

Add the chicken and stir fry for a further five or so minutes or until the chicken is browned.

Add the curry powder, tomato puree, passata, stock and season well with salt and pepper. Bring to the boil, reduce to a simmer and cover. Simmer for 15 to 20 minutes (or until the chicken is cooked), stirring occasionally.

Cook the vegetables and the rice according to packet instructions.

Remove from the heat and serve.


TOP TIP! I made this for the first time in a large frying pan but I would highly recommend using a saucepan... especially for the part that requires covering! I found that a rather painful experience when trying to use kitchen foil so a large saucepan with a lid is ideal really! I also used a mag of mixed vegetables which I steamed in the microwave which cut down on time.

The original recipe also says to use 400ml of boiling chicken stock. I have reduced that to 300ml as I don't like the sauce to be too watery and I found 300ml gave it a good consistency.

To make this an SP meal, simply don't use the rice! Easy!

Chicken Dopiaza

 

 

Serves 2 people

45 minutes

Syn Free

 

Ingredients

 

2 chicken breasts, diced

2 tbsp. medium curry powder

1 tbsp. Garam Masala

2 tsp. ground cinnamon

2 tsp. ground cumin

1 large onion

1 tsp. lazy garlic

200ml chicken stock

tin of chopped tomatoes

Fry Light

Cup of rice

Salt and Pepper

 

Method

 

Place a large frying pan over a medium heat and spray with fry light. Fry the chicken until browned.

 

Add the onions and fry until softened, then add the spices and cook for a further 30 seconds or so.

 

Add the garlic, chicken stock and tomatoes and season well. Bring to the boil then reduce the heat to a medium low, stirring occasionally for 30 minutes.

 

Meanwhile cook rice as per packet instructions then serve immediately.

 

 

I love this recipe! Unlike some other curries that can appear quite watery, this sauce really thickens and it is so quick and easy!



Thai Green Chicken Curry

Serves 2 people
3 syns per person
45 minutes

Ingredients

2 chicken breasts, diced (P)
500ml chicken stock (I use hot stock)
100ml light coconut milk
2 tbsp. that green curry paste
1/2 pack of sugar snap peas (S)
1 tin of bamboo shoots (S)
2 chillis, chopped (I deseed) (S)
1 cup of rice (I use 2 thirds of a mug!)
Fry Light

Method

Spray a frying pan with fry light and cook the chicken until browned.

Add the Thai green curry paste and chilli's. Cook for 3 minutes, stirring so that the paste doesn't burn.

Add the stock and bring to the boil.

Once the stock is boiling, add the veg and simmer for 20 minutes.

Cook the rice according to packet instructions. Normally takes about 10 minutes.

As the rice is cooking, I bring the heat right down on the curry and pour in the coconut milk and stir until the mixture is creamy.

Serve immediately!

I have used 1 tbsp.. of Nam Pla (Fish Sauce) and the juice and zest of lime in the past however, I have found that it is just as scrummy without!

TIP! Don't add the coconut milk into the curry too soon as it can split. I always make sure that the curry is cooked and then bring the heat right down then add the coconut milk. Once the curry is hot again, it is ready to serve but be careful not to boil. Don't worry if the milk does split... it still tastes amazing!