WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving

INGREDIENTS

For the marinade

• 600g chicken breast, raw, chopped into bite size chunks
• 150g fat free greek yoghurt
• 1 tbsp each garlic paste and ginger paste
• 2 tsp garam masala
• 1 tsp each turmeric, cumin and madras curry powder
• 1/2 tsp each salt and chilli powder
• Juice of 1 lemon

For the curry

• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml water
• 150ml Elmlea single cream
• 2 green finger chillies, sliced in half
• Handful of curry leaves, crushed
• 1/2 tsp each white sugar and salt
• 20g light butter
• Large handful fresh coriander, roughly chopped
• 240g basmati rice, dried

METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!

#slimmingkitchensecrets #wwrecipe #healthcurry #butterchicken #fakeaway

The post Butter Chicken first appeared on Slimming Kitchen Secrets.

If you struggle to get a hold of any of the ingredients (like me!!) Amazon has lots of the ingredients that you need, and most are on prime delivery. I’ll pop them in my shop here if you want to take a look. I bought them and have used them time and time again so they are worth the extra effort.

I serve my Thai curry with 60g (dried) fluffy jasmine rice per person (for an extra 6 points per portion).

WW POINTS AND NUTRITIONAL INFORMATION

For the Curry – serves 4 = 5 points (+1 for non starchy veg) – add points for the rice separately 

Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

INGREDIENTS

For the paste

• 12 dried red kashmiri chillies, deseeded and chopped into rough 1cm chunks
• 1 tbsp each lemongrass paste and galangal paste
• 8 garlic cloves, peeled and roughly chopped
• ½ tbsp shrimp paste
• 1 tsp each ground coriander, ground cumin, paprika and white pepper
• 1 tbsp fresh coriander, leaves and stalks
• 1 shallot, peeled and roughly chopped
• Zest of 1 lime
• 100-150ml reserved chilli soaking water
• ½ sp each sugar and salt

For the curry

• 1 tsp vegetable oil
• 250ml chicken stock (made up with 1 stock cube)
• 400ml can of light coconut milk
• 6 kaffir lime leaves
• 1 tbsp light brown sugar
• 2 tsp fish sauce
• 500g chicken breast, raw, cut into inch sized chunks
• Pack of green beans (170g), trimmed and halved
• ½ bunch of basil leaves (Thai basil if you can get it)
• Juice of 1 lime, quartered

To garnish

• Fresh red chilli, sliced (and deseeded if you don’t like it too hot
• Handful of fresh coriander, roughly chopped
• Jasmine rice

METHOD

1. Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
2. Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
3. Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
4. Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
5. Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
6. Taste and add a little fish sauce or sugar to taste.
7. Finally add the green beans and simmer for another 3 minutes until they have started to soften.
8. Add the basil and then get ready to plate up.
9. Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
10. Enjoy!
    

    Print

    Thai Red Curry

    WW POINTS AND NUTRITIONAL INFORMATION

    For the Curry – serves 4 = 5 points per serving (+1 for non starchy veg) - add extra points for the rice

    Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

    Servings 4

    Ingredients

    • For the paste
    • 12 dried red kashmiri chillies deseeded and chopped into rough 1cm chunks
    • 1 tbsp each lemongrass paste and galangal paste
    • 8 garlic cloves peeled and roughly chopped
    • ½ tbsp shrimp paste
    • 1 tsp each ground coriander ground cumin, paprika and white pepper
    • 1 tbsp fresh coriander leaves and stalks
    • 1 shallot peeled and roughly chopped
    • Zest of 1 lime
    • 100-150 ml reserved chilli soaking water
    • ½ sp each sugar and salt
    • For the curry
    • 1 tsp vegetable oil
    • 250 ml chicken stock made up with 1 stock cube
    • 400 ml can of light coconut milk
    • 6 kaffir lime leaves
    • 1 tbsp light brown sugar
    • 2 tsp fish sauce
    • 500 g chicken breast raw, cut into inch sized chunks
    • Pack of green beans 170g, trimmed and halved
    • ½ bunch of basil leaves Thai basil if you can get it
    • Juice of 1 lime quartered
    • To garnish
    • Fresh red chilli sliced (and deseeded if you don’t like it too hot
    • Handful of fresh coriander roughly chopped
    • Jasmine rice

    Instructions

    • Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
    • Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
    • Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
    • Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
    • Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
    • Taste and add a little fish sauce or sugar to taste.
    • Finally add the green beans and simmer for another 3 minutes until they have started to soften.
    • Add the basil and then get ready to plate up.
    • Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
    • Enjoy!

The post Thai Red Curry first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 513 cals, 23.6g fat, 48.7g carbs, 25.2g protein

Ingredients

For the duck

400g duck breasts fillets, skin removed, raw

1 tsp Chinese 5 spice

Low calorie cooking spray

Salt and black pepper

For the stir fry

1 tsp sesame oil

1 carrot, peeled and cut into fine matchsticks

1 pepper, deseeded and sliced

4 spring onions, finely sliced

200g white cabbage, finely sliced

100g beansprouts

2 tsp each of Chinese 5 spice and chilli powder

3 tbsp light soy sauce

3 tbsp hoisin sauce

1 tsp honey

1 tbsp rice wine vinegar

10g fresh coriander, roughly chopped

1 chilli, finely sliced (and deseeded if you don’t like things too spicy)

400g fresh egg noodles

1 lime

Method

1. Begin by making the duck. Preheat the oven to 180°C (fan). Take a baking dish, spray with low-calorie cooking spray and add the duck breasts skin-side up.
2. Season with salt and pepper and the 5-spice, spray the duck again with low-calorie cooking spray and then roast in the oven for 25–30 minutes until cooked through. Remove the duck from the oven, rest for 10 minutes, and then shred with two forks.3
3. While the duck is cooking, you can prepare the rest of the stir-fry. Take a wok or large frying pan, pour in the sesame oil and bring to a medium/high heat.
4. Add the carrot, pepper, spring onion, white cabbage and beansprouts. Stir-fry for 4–5 minutes until the carrot starts to soften. Add the 5-spiceand chilli powder, soy sauce, hoisin sauce, honey and rice wine vinegar. Pour in a splash of cold water and toss everything together, continuing to fry on a medium/high heat.
5. Add the shredded duck, coriander and chilli to the pan, toss everything together again, and check for seasoning. Season with salt and pepper if required.
6. Add the egg noodles to the pan with a splash of water, toss to combine, and fry on a medium heat until everything is piping hot.
7. Finally, remove the stir-fry from the heat and squeeze in the lime juice. Serve in nice big bowls.

The post Hoisin Duck Stir Fry first appeared on Slimming Kitchen Secrets.

This is a great one to make if you don’t have much time to cook or if you fancy a pizza and are trying to avoid carbs. At only 335 cals/4 points for the whole plate it’s lovely and filling but packed with delicious flavours too.

You can make your own 0 point slaw to go with this by following my recipe here or, if you are pushed for time, you can cheat and buy one of the delightful new prepped slaw packs that Sainsbury’s have started doing (I think other supermarkets have started doing them too!). The one I buy has a mix of pink and red cabbage, beetroot, kohlrabi and red onion. It also comes with a sachet of yogurt and mint dressing but I make my own dressing to keep it lower in points (as per in my recipe referred to earlier).

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 5 points or 335 cals, 10.6g fat, 9.3g carbs, 50.7g protein 

Ingredients

For the chicken

2 x 165g chicken breasts

2 tbsp tomato puree mixed with 1 tsp oregano and a pinch of garlic powder, salt and black pepper

6 fresh basil leaves

20g chorizo slices

40g light mature Cheddar cheese, grated

Low calorie cooking spray

Salt and black pepper

For the salad

60g salad leaves

12 cherry tomatoes, quartered

1/4 cucumber, finely sliced

1/2 small courgette, peeled into strips

1/2 small carrot, peeled into strips

1 tablespoon balsamic vinegar

Slaw (see my recipe for classic slaw here)

Method

1. Preheat the oven to 180°C (fan).
2. Put each chicken breast inside a sheet of folded baking paper or a food bag and, using the flat part of a meat mallet or a rolling pin, bash each chicken breast until they are around 5mm thick.
3. Heat a non-stick frying pan and spray with low-calorie cooking spray. Season the chicken breasts with salt and pepper and fry for 3–4 minutes, then flip and cook for another 3–4 minutes until the chicken is cooked through (turn over a few times to ensure both sides are cooked). Remove from the pan and pop onto a baking tray.
4. Top each chicken breast with 1 tablespoon of the herby tomato purée, then3 basil leaves, half the chorizo and finally half the cheese. Pop into the oven, uncovered, and bake for around 5 minutes or until the cheese is melted.
5. Put the salad leaves, tomatoes, cucumber, courgette and carrot into a large bowl. Add the balsamic vinegar, toss, and then split the salad between two bowls. Top the salad with the pizza-topped chicken.

The post Pizza Topped Chicken first appeared on Slimming Kitchen Secrets.

I’ve included a few cashew nuts in this recipe as it really gives it a nice different taste however if you don’t fancy them, just leave them out and the whole recipe becomes 8sp per person.

Ingredients

Serves 2 = 9sp per serving (Flex)

For the Chicken

100g cooked chicken breast, shredded

100ml fat free greek/natural yoghurt

2 tbsp curry paste (I used Patak’s chicken tikka paste)

Juice of half a lime

For the pizza

2 x Weight Watchers Wraps (or a Warburton’s Square Wrap)

4 tbsp tomato puree

1 green pepper, sliced

1 red onion, peeled and finely sliced

10 unsalted cashew nuts, roughly crushed (optional)

½ ball of light mozzarella

To finish

100ml fat free greek/natural yoghurt mixed with 1 tsp mint sauce

Other half of the lime above, quartered

Handful of coriander leaves, roughly chopped

Method

Preheat the oven to 180c and pop two pizza baking trays inside to warm up.

Add the marinade ingredients to the chicken and let marinade for a while (around 1 hour if you have time), if not, just mix together and pop to one side.

Take the pizza tray out the oven, spray with 1kal and pop the wrap down on the tray. Top with 2 tbsp tomato puree per wrap then scatter over the onion, peppers, cashew nuts and chicken. Evenly distribute the mozzarella and then pop in the oven for around 10 -12 minutes.

Remove from the oven and pop onto a plate. Top with a drizzle of the mint yoghurt, squeeze over the rest of the lime and scatter over the fresh coriander.

Enjoy!

The post Fakeaway Chicken Tikka Pizza – 9sp first appeared on Slimming Kitchen Secrets.

I’m not usually a fan of cauliflower but the result was truely delicious! My OH even commented that he thought it tasted better than a normal pizza (and he’s not on a diet!).

Ingredients
Makes 1 pizza – 8sp  for the whole pizza –  4sp for half (Flex)
Half a large cauliflower (yields around 250g cauliflower)
100g half fat grated mozzarella
1 egg, beaten
½ tsp garlic salt, oregano, basil
2 tbsp tomato puree
2 mushrooms sliced
¼ pepper sliced
2 slices of prosciutto
1 tbsp fresh parmesan, finely grated (optional)
Pinch of crushed chillies
Method

Preheat the oven to 200c.

Chop the cauliflower florets roughly and pop into a food processor, blending until it turns into a fine rice like grain. Pop into a bowl, cover with cling film and microwave for 8 minutes.

Take out the microwave and add 70g of the mozzarella, the beaten egg, garlic salt, oregano and basil. Season well. Combine everything together in the bowl until it forms a dough like consistency.

Take a baking tray, spray with frylight and pop the pizza dough in the centre of the tray. Using a spatula or the back of a wooden spoon, flatten out into roughly 9 inch circle.

Spray with frylight and then pop into the oven for 10-12 minutes until the base starts to nicely brown.

Remove from the oven and spread the tomato puree across the base. Then top with the mushrooms, peppers and prosciutto. Sprinkle over the remaining cheese and parmesan, season and sprinkle over a few crushed chillies.

Switch the oven to grill and pop under for 3-4 minutes until the cheese starts to melt and bubble.

Remove from the oven, slice into 6 and then serve on a large wooden board with a nice rocket salad in the centre. Drizzle with balsamic vinegar to finish.

Enjoy!

The post Cheesy Prosciutto Cauliflower Pizza – 8sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 13sp per serving (Flex)

For the koftas

400g lean lamb mince (16% fat)

2 tsp ground cumin and ground coriander

¼ tsp chilli powder and ground cinnamon

2 garlic cloves, peeled and roughly chopped

Zest of one lemon

Large handful of fresh coriander, roughly chopped

6 metal skewers (or 6 wooden skewers, soaked in water)

For the tabbouleh

75g bulgur wheat, simmered in water for 15 minutes, drained and left to stand for 10 minutes in the pan

4 spring onions, sliced (or ½ red onion, finely diced)

3 large tomatoes, roughly diced

½ cucumber, finely diced

½ bunch of fresh parsley and mint, finely chopped

Zest and juice of 1 lemon

Pomegranate seeds (optional)

Mint Yogurt

½ cucumber, grated and water squeezed out

2/3 bunch of mint, finely chopped

Juice of half lemon

200ml fat free natural yogurt

Serve with

4 x pitta breads

Method

Pop the bulgur wheat into a pan of boiling water and simmer for 15 minutes. Once cooked, drain and leave to stand for 10 minutes.

Pre heat the grill on a high heat.

Whilst the bulgur wheat is cooking you can get on with making the koftas. Pop all the ingredients together, season well and, in either a bowl or food processor, combine well together. Split into 12 evenly sized balls and roll with your hands into sausage shapes. Thread two koftas onto each skewers. Spray a baking tray with 1kal and pop the kofta skewers on top.

Pop under the grill for around 12-15 minutes, turning regularly until nicely browned and cooked through. Slide off the skewers.

Whilst the koftas are cooking, pop all the ingredients for the tabbouleh in a large bowl and mix well.

Mix together all the ingredients for the yoghurt.

Toast the pittas and once nicely warmed through, split in half and split open. Spread a little of the mint yogurt inside the pitta, add some salad leaves and a kofta (top with a little chilli if you fancy). Serve on with the tabbouleh, mint yogurt and some extra salad leaves.

Enjoy!

The post Lamb Kofta Kebabs with Tabbouleh and Greek Yogurt – 13sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 2 = 10sp per serving (Flex)

2 X 165g raw chicken breast, diced

Salt and ground white pepper

1/2 tbsp of cornflour

½ tbsp groundnut oil (if you have it, if not olive oil is fine)

1 tbsp of Shaosing rice wine (or dry sherry)

1 red pepper, deseeded and thinly sliced

2 spring onions chopped into 1 inch lengths

Handful of mushrooms, sliced

Pak Choi (optional)

1 red chilli, deseeded and finely chopped (optional)

For the Sauce

100ml vegetable stock (made with 1/2 stock cube)

1 tbsp light (or dark) soy sauce

1 tbsp tomato ketchup

1 tbsp balsamic vinegar

1 tbsp hoisin sauce

1 tsp chilli sauce

½ tbsp cornflour

100g basmati rice

1 egg

Method

In a bowl or jug mix all the ingredients for your sauce and give a good stir. Pop to one side. Then, place your diced chicken in a bowl, season with the salt and pepper, add the cornflour and give a good mix. Pop your rice on to cook for around 12 minutes. This should be ready at the same time as your sauce.

Then take a wok or frying pan, heat over a very hot heat until the pan starts to smoke and then add the groundnut oil. Then stir in your chicken and cook until it starts to turn opaque (3 or 4 minutes). Next add your rice wine (or sherry), cook for a further two minutes and then pour in the sauce mixture.

Bring sauce to the boil, add your pepper and mushrooms and cook until the chicken is cooked through and the sauce is thickened and nice and sticky. Then add your spring onions, chilli (if using) and pak choi leaves and cook for another minute.

Finally drain your rice well, pop back into the pan and push to one side. In the other side, crack in an egg, scramble and then mix into the rice. Once combined, season with black pepper.

Serve in a nice big bowl with your Kung Po Chicken piled onto of your lovely egg fried rice!

Enjoy!

The post Kung Po Chicken with Egg Fried Rice – 10sp first appeared on Slimming Kitchen Secrets.

I served my curry with a recent discovery of mine. Fudco’s Jeera Pappadums (from Morrison’s) are only 1sp each and you literally pop them in the microwave for 40-60 seconds. I also served it with a tablespoon of fat free natural yoghurt (1sp), some lime and chilli chutney (1sp) and 60g of basmati rice which brought the whole meal to only 11sp. If you had time you could even knock up some of my home made onions bhajis!

Ingredients

Serves 4 = 2sp (previously 3pp) per person

For the spice paste

1 large onion, finely chopped

3 garlic cloves, peeled and grated

2 inch piece of fresh ginger, peeled and grated

1 chilli, finely chopped

1 teaspoon salt

½ teaspoon turmeric, cayenne pepper, and garam masala

For the curry

400g skinless chicken Breasts, diced

1 onion, finely sliced

2 pepper, deseeded and diced

Handful of mushrooms, sliced

2 tomatoes, roughly chopped

1 x 400g tin of chopped tomatoes

1 x Chicken stock cube

200ml fat free natural yoghurt

Final Ingredients

1 tablespoon of fresh ginger finely chopped

1 chilli finely chopped

2 tomatoes roughly chopped

1 teaspoon garam masala

A few handfuls of spinach

Handful of fresh coriander leaves finely chopped

Serving Suggestions

240g basmati rice (with ½ tsp of pilau seasoning and a little chicken stock added, 6sp per person)

4 x Fudco Jeera Pappadums (1sp per pappadum)

4 x tsp lime chutney (1sp per tsp)

Fat Free natural yoghurt (with a swirl of mint sauce)

Home made onion bhajis (see the recipe here!)

Method

Spray a frying pan with 1KAL and begin to heat. From the paste ingredients add the onion, ginger, garlic and chilli and cook for about 5 minutes, stirring continuously, until the onion begins to turn a golden brown. Add a little water if you need to to make sure nothing sticks to the bottom of the pan.

Next add the garam masala, turmeric, salt and cayenne pepper and stir through to onion mixture.

Take off the heat, pop into a blender and wizz the onion mixture until it forms a smooth paste (if you don’t have a blender, you can leave the paste as it is, just make sure you chop everything nice and small to begin with).

Add the chicken into the same pan you started with, pour over the curry paste and and fry until the chicken is almost cooked through. Then add the sliced onion and pepper, fry for a few minutes until the onions are soft and then add the mushroom and chopped tomatoes (fresh and tinned). Crumble in the stock cube and simmer for 10 minutes.

Next take your pan off the heat and add the yoghurt, stir through and put your pan back on the heat. Cover and simmer for about 10 minutes on a medium heat making sure the chicken is covered by the sauce. Give a stir every few minutes.

Whilst the sauce is simmering pop on the rice. I added pilau seasoning and some chicken stock to my rice for a change but plain basmati is just as good.

After 10 minutes add the final ingredients to the sauce, stir through and simmer for another five minutes. These final ingredients make a massive difference to the flavour of the curry and make it take incredibly fresh and zingy.

I’ve made this recipe using left over chicken from a Sunday Roast too. Put your chicken in at the same point as the recipe above but just coat it in the spice paste and simmer for 1 minute before you add the onions. This chicken seemed to soak up more of the saucy mixture so I kept adding little splash of water to keep it nice and saucy.

Serve with a teaspoon of yoghurt drizzled on top and a little sprig of coriander.

Enjoy!

The post Indian Chicken Korai – only 2sp first appeared on Slimming Kitchen Secrets.

My friend made a gorgeous curry for me one night while I was at uni (feels like a lifetime ago now!!) and when I later asked for the recipe,she couldn’t find it! The only thing she could remember were the spices that were in it. It was so nice that I fiddled about for a while and came up with my own version of the recipe and it was even better!!

The OH loves it as its both spicy and saucy and I love it even more because it’s so low in points. You can use either raw chicken breast breasts or do what I did last night and roast a chicken and use the cooked breast meat (I then keep the remaining chicken for using in salads and lunches through the week). If you are using leftovers just add the chicken to the sauce when you put the rice on to cook.

I’ve also made this curry a few times with lamb (remember to adjust the points) and I leave it to simmer on low for a couple of hours, pop some chopped spinach in 5 minutes before serving and its also GORGEOUS!

I serve the curry with 60g of rice per person and add a little chicken stock water and my new discovery, ¼ tsp Schwartz Pilau Seasoning whilst the rice is cooking (0pp) for extra flavour!! This makes the meal 9sp in total.

Ingredients
Serves 4 = 3sp each
(if making for two I would half the amount of meat to 200g but make the sauce for 4 so you get the lovely flavours of all the spices. This would make the curry 4sp in total).

400g chicken breast, raw and cubed (or 230g cooked breast meat)
2 onions, one finely chopped and one sliced
4cm ginger, sliced
4 garlic cloves, sliced
2 red chillis, chopped (and deseeded if you don’t like things too spicy)
½ tsp turmeric, cumin, ground coriander, chilli powder
2 ½ tsp curry powder
125ml water
4 tsp plain flour
400-500ml chicken or vegetable stock (made with 1 stock cube)
2 peppers, deseeded and sliced
Box of chestnut mushrooms, sliced
Handful of cherry tomatoes, halved
Large handful of spinach, finely chopped (optional)
Fresh coriander, finely chopped (optional)
100ml low fat natural yoghurt

Serving Suggestions – be sure to add the points

240g rice (made with a little chicken stock and pilau seasoning)

Method
Fry your diced onions in 1kal and a little water for around 5 minutes. Add the ginger, garlic and chilli and cook for another minute and then continue to cook mixture until onions are nice and soft (but not brown). Add the turmeric, cumin, ground coriander, chilli powder and curry powder, sprinkle with water and cook for another five minutes. Add half the flour and cooking for another minute. Pop the mixture and water into a blender and blitz until smooth.

In the same frying pan, season and fry your chicken until cooked through and then remove from the pan. Then fry the sliced onions for five minutes and then add the peppers, mushrooms and tomatoes and cook for another few minutes. Add the rest of the flour, fry for a minute and then pour the sauce mixture back into pan over the veg and simmer for five minutes. Then add half the stock and continue to simmer adding the stock as and when needed (I used all of it) for around 10 minutes. The mixture should thicken up as it summers so use the stock to achieve the consistency of sauce you prefer.

At this point pop your rice on. I added a little of the chicken stock and my new discovery, Shwartz Pilau seasoning, into the rice water for a bit of extra flavour. Once the rice is bubbling again, tip your cooked chicken into the curry sauce and stir in. Five minutes before your rice is cooked throw the spinach, fresh coriander and yoghurt into the sauce and simmer for a final few minutes.
Serve the rice, topped with the curry sauce and finish with a dollop of natural yoghurt and a fresh coriander.

Enjoy!

The post Gorgeous Chinese Chicken Curry – Only 3sp first appeared on Slimming Kitchen Secrets.