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.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 7 points or 419 cals, 21g fat, 23.2g carbs, 34.5g protein

Ingredients

1 red onion, finely diced

1 pepper, deseeded and finely diced

2 large tomatoes, diced into 1cm chunks

3 cloves of garlic, finely minced

1 red chilli (if you like spice), finely chopped

200g basmati rice

1 vegetable stock cube, crumbled

3 tsp pilau seasoning

100g frozen peas

2 tsp light butter

1 1/2 tsp ground tumeric

10g fresh coriander, finely chopped

1 lemon

4 x 120g salmon fillets

Low calorie cooking spray

For the spiced mint yoghurt

15g each fresh coriander and fresh mint leaves, roughly chopped

3 green chillies (deseeded if you don’t like things too hot), roughly chopped

2 garlic cloves, roughly chopped

½ tsp sugar

Juice of ½ lemon

200ml fat free Greek yoghurt

Method

1. Preheat the oven to 180°C (fan).
2. To make the mint yoghurt, blitz all the ingredients together and spoon into a bowl. Cover and pop in the fridge until you are ready to serve.
3. To make the pilau, add the onion and pepper to a frying pan and spray with low-calorie cooking spray. Fry for 5–6 minutes until the onion is soft, adding a splash of water if the pan gets dry, and then add the tomatoes, garlic and chilli and fry for another 2 minutes. Turn off the heat.
4. Meanwhile, in a separate pan, pop your rice on to cook, adding the crumbled stock cube and a teaspoon of the pilau seasoning to the rice pan. When the rice has 3 minutes left, add the peas to the pan.
5. Once cooked, add the rice and peas to the frying pan with the vegetables. Pop the frying pan back on a medium/high heat.
6. Make a well in the middle of the rice, add 1 teaspoon of butter, let it melt, then add 1 teaspoon of the turmeric and 1 teaspoon pilau seasoning. Once the spices have combined into the butter, stir-fry the rice so the butter melts nicely through all the rice.
7. Remove the rice from the heat, toss through the fresh coriander and add the juice of half the lemon. Pop on a lid and leave to rest while you cook the salmon.
8. For the salmon, spray a frying pan with low-calorie cooking spray and then add the salmon, skin side down. Sprinkle with 1 teaspoon pilau seasoning and fry for 3–4 minutes until the skin is crispy. Turn the salmon over and fry for 3–4 minutes on the other side until the salmon is cooked through.
9. Add the remaining butter to the pan with the remaining ½ teaspoon of turmeric. Once the butter and turmeric have melted together, coat the salmon, fry for a further minute, and then turn off the heat.1
10. Serve in big bowls with the rice on the bottom, salmon on top, a good slosh of spiced mint yoghurt and a wedge of lemon each.

The post Salmon Peas Pilau first appeared on Slimming Kitchen Secrets.

More traditional Goan curry’s often used dried Kashmiri chillies however, since they are mostly used to add the reddish colour to the dish, I’ve tried to use more readily available spices in place of them. If you would like to use the more traditional recipe, replace the paprika, cayenne pepper and chilli powder with 8 red Kashmiri chillies and grind with the whole spices right at the start.

The recipe below makes 4 good potions of curry and it has the most delicious spicy, sour flavour. It’s a little bit different to your regular curry flavour (and for once doesn’t have any fresh coriander in it)! I served my portion with 60g (dry weight) basmati rice so the meal was 11sp in total on BLUE.

Goan Prawn Curry

Serves 4 = 5sp per serving on BLUE and PURPLE, 6sp per serving on GREEN

Ingredients

For the spice mix

2 tsp coriander seeds

1 tsp each cumin seeds and black peppercorns

3 tsp paprika

1 tsp each chilli powder, cayenne pepper and turmeric

½ tsp salt

For the curry

1 large onion, peeled and finely chopped

6 garlic cloves, peeled and finely chopped

Thumb sized piece of ginger, peeled and grated (or 1 tbsp Lazy ginger)

1 red pepper, deseeded and finely sliced

4 large tomatoes diced

Chicken stock cube (made up with 400ml boiling water)

2 tsp tamarind paste

½ tsp sugar

400g tin of light coconut milk

400g king prawns, raw (I use frozen king prawns, make sure they are totally thawed)

Large pinch of curry leaves

To serve

Basmati rice

Method

Begin by making your spice mix. Add the coriander seeds, cumin seeds and black peppercorns to a pestle and mortar (or a spice grinder) and bash until you have a smooth powder. Add the paprika, chilli powder, cayenne pepper, turmeric and salt and combine.

Next take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan gets dry). Then add the garlic and ginger and fry for another minute. Next add the spice mix to the pan, stir and add a small splash of water so it doesn’t burn, then add the tomatoes, tamarind, sugar and stock, stir and simmer for 8-10 minutes until the tomatoes have started to break down. Pop the rice on at this point if you are having it. Remove the sauce from the heat and blend the contents of the pan until smooth. Add the sauce back to the pan along with the coconut milk and red pepper, stir and season with salt and pepper to taste. Simmer for 10 minutes. Finally add the raw king prawn and curry leaves s to the sauce and simmer until the prawns are cooked through (this should only take a couple of minutes).

Serve with basmati rice (remember to add the extra points).

Enjoy!

The post Goan Prawn Curry first appeared on Slimming Kitchen Secrets.

This curry is a twist on Rick Stein’s version of Chettinad Chicken. His version is dry where as we fancied something with lots of spices but still nice and saucy. The result was delicious, and it has become a firm favourite in our house. The ingredients list may look a little long, but most ingredients are store cupboard essentials and it really is quite easy to throw together.

If you can’t find any curry leaves you can leave these out, but they are available in most supermarkets these days and add a lovely authentic taste to the dish, if you can find fresh they are even better!! (FYI – curry leaves are edible but if you don’t like the texture you can push to the side when eating).

If you like curries a little more creamy, feel free to add a little fat free Greek yoghurt to the curry when you add the green beans.

I’ve served this with normal basmati rice (60g portion per person) as well as with pilau grilled cauliflower rice (which is 0sp) and both are lovely options depending on how many points you have left for the day. The curry itself is only 1sp so you can always have a cheeky little naan bread  or some poppadums with it too!

Chettinad Chicken Curry

Serves 4 = 1sp per serving

Ingredients

For the spice blend

½ tbsp each fennel seeds, cumin seeds, coriander seeds, black peppercorns, black onion seeds, chilli powder

½ tsp turmeric

For the Curry

1 large onion, peeled and finely sliced

Handful of curry leaves (optional)

3 cloves of garlic, peeled and finely minced

Thumb size piece of ginger, peeled and finely minced

1 chilli, finely chopped (optional)

2 peppers, sliced

1 tbsp tomato puree

400g tin of chopped tomatoes

1 chicken stock cube

800g chicken breast, diced

1 tsp each salt and sugar

Pack of green beans, trimmed and halved

1 tsp cornflour

Small pack of coriander, roughly chopped

Small pot of fat free Greek yoghurt

Method

Start by making the spice mix. Pop all of the ingredients into a pestle and mortar (or a spice grinder if you have one) and grind until you have a very fine powder. It’s essential that you get the spice mix into as fine a powder as possible as you don’t want the finished curry to by ‘bitty’. Pop the spice mix to one side.

Take a large saucepan, spray with 1kal and add the onion and curry leaves. Fry for 8-10 minutes until the onions start to soften and then add the garlic, ginger, chilli, peppers and spice mix. Fry for another 2 minutes.

Add 1 tbsp tomato puree, fry for another minute and then add the tin of tomatoes, chicken stock cube, 400ml boiling water (I measure this out using the tomato tin), salt and sugar. Stir and add the chicken. Stir again and then pop a lid on the pan. Simmer for 15-20 minutes (until the chicken is cooked through).

After 15 minutes of simmering pop the rice on to cook according to the packet instructions).

Once the chicken is cooked through, add the green beans to the curry and simmer, lid off for 5 minutes until they are al dente. Mix 1 tsp cornflour with a small splash of cold water to make a paste. Add to the curry and simmer for another 5 minutes (this will help the curry thicken up). Finally add the coriander to the curry, stir through and take off the heat.

Serve the rice with the curry on top and a dollop of yoghurt. Enjoy!

The post Chettinad Chicken Curry – 1sp first appeared on Slimming Kitchen Secrets.

The result of this experiment was a definite success. A lovely easy, delicious dish that’s a little bit different.

If you can’t find the tikka spice mix, you can use my alternative spice mix (most of which you will probably have in your store cupboard if you make a lot of my recipes). I used the Roti’s pictured below from Morrison’s however if you can’t get a hold of these, feel free to use normal tortillas (and adjust the points depending on which you use). I tend to have one wrap with mine and then instead of having a second, I have the meat and veg mix with a handful of salad.

The calories set out below allow four people to have one big fajita each– roti on the bottom, a dollop of mint yoghurt, ½ teaspoon mango chutney, fajita mix and a sprinkling of salad leaves

Tip– If you can’t find the tikka spice mix, you can use my alternative spice mix (you will probably have most of the spices in your store cupboard if you make a lot of my recipes). Alternative spice mix: mix 1 teaspoon each of ground cumin, ground coriander, garam masala, chilli powder and paprika and ½ teaspoon each of ground turmeric, garlic powder, ground ginger and salt.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 5 points or 438 cals, 5.5g fat, 37.6g carbs, 59.0g protein

(if using 3 point chappatis – increase points/cals if using more than 3 point/130 calorie wrap)

Ingredients

800g chicken breast, raw, cubed

2 or 3 tbsp tikka spice mix (depending on how hot you would like it)

1 white onion, peeled and sliced

1 red onion, peeled and sliced

3 peppers, deseeded and sliced

Salt and black pepper

Low calorie cooking spray

For the mint yoghurt

200ml fat free Greek yoghurt

1 tsp mint sauce

1 tsp honey

Juice of ½ lemon

½ tsp turmeric

To serve

2 tsp spicy mango chutney

70g salad leaves

1 lemon

Large handful fresh coriander leaves, roughly chopped

4 wraps of your choice (I used a roti or chapatti which work out around 130 cals each)

Method

1. Spray a large frying pan or wok with low-calorie cooking spray and add the chicken with the tikka spice (or the alternative spice mix).
2. Mix and fry over a high heat for 6–7 minutes until the turkey is cooked through. Add a little water if the pan gets a bit dry.
3. Next, add the onions and peppers, season with salt and pepper, and fry for another 5 minutes until the onions and peppers have started to soften.
4. While the veggies are cooking, put all of the yoghurt ingredients into a bowl and mix. Pop on the table with the spicy mango chutney.
5. Put the salad leaves in a bowl and dress with the juice of half a lemon, seasoning with salt and pepper.
6. Then add to the pan the coriander and the other half of the lemon juice, tossing to mix. Remove the chicken from the heat and pop into a large bowl or leave in the pan and place in the middle of the table on a heatproof mat (be careful not to damage your table).
7. Finally, pop four wraps in the microwave for 30–40 seconds and put on the table.
8. To serve, let everyone create their own fajita however they like. I like to add the mint yoghurt to the base, top with ½ teaspoon mango chutney and fill with the chicken, onion and pepper mix. I finish with a few salad leaves and then roll up and enjoy.

The post Indian Fajitas first appeared on Slimming Kitchen Secrets.

My recipe keeps the middle of the eggs a little runny so if you prefer your eggs well done, cook the eggs for a minute or two longer in the boiling water.

Indian Scotch Egg 

Makes 6 – 4sp per scotch egg

Ingredients

For the eggs

7 x free range eggs (I use Clarence Court Burford Browns)

8 x lean turkey sausages, meat removed from skins (I used Sainsbury’s own)

½ tsp each cumin powder, ground coriander, curry powder, garam masala

¼ tsp each garlic granules and onion granules

50g panko breadcrumbs mixed with 1tsp paprika

2 tbsp plain flour seasoned with a pinch of salt and pepper

To serve

Salad leaves

½ red onion, peeled and sliced soaked in 1 tbsp white wine vinegar

½ tsp cumin seeds

Juice of ½ lemon

6 tbsp fat free natural yoghurt mixed with ½ tsp of mint sauce

Method

Preheat the oven to 180c.

Pop the eggs into a saucepan of cold water. Bring the water to the boil and then reduce to a simmer for 4 minutes. Remove the eggs from the pan and place into ice water for 10 minutes (this will keep the eggs nice and runny in the middle). Once the eggs are cool, carefully peel the eggs and discard the shells.

While the eggs are cooling prepare the meat. Pop the sausage meat in a bowl and add the cumin, coriander, curry powder, garam masala, garlic and onion granules. Season with salt and pepper and combine well. Split the sausage meat into six even portions.

Next take three bowls. In one add the seasoned flour, in the next one, one beaten egg, and in the other the paprika breadcrumbs.

Take a baking tray, spray with 1kal. Put a small sheet of cling film on a chopping board.

Repeat the below process with each egg.

1. Coat the egg in flour
2. Take a portion of the sausage meat, place on the right hand side of the cling film. Cover with the left hand side of the clingfilm and then use the heel of your hand to flatten the meat so it is thin and wide enough to wrap around the egg.
3. Peel the meat away from the cling film and wrap the egg in the sausage meat (try and make sure there are no gaps)
4. Coat in the beaten egg
5. Coat in the breadcrumbs
6. Place the egg on the baking tray, spray with 1kal and repeat with the other 5 eggs.

Once all eggs are assembled, place in the oven for 25 minutes until the eggs are crisp and golden on the outside.

Serve with salad leaves, red onion (soaked in a little white wine vinegar), a sprinkle of cumin seeds, a dash of lemon juice and some minted yoghurt (mix natural yoghurt with ½ tsp of mint sauce).

Enjoy!

The post Indian Scotch Egg – 4sp first appeared on Slimming Kitchen Secrets.

The recipe I created involves marinading the chicken a little and then grilling it separately to give the dish that true chicken tikka flavour. If you don’t have time for this however, simply pan fry the chicken with 1kal in the garlic, ginger, lemon and spices, remove from the pan and then add back when the recipe dictates.

Chicken Tikka Jambalaya – 8sp

Serves 4 = 6sp per serving (Flex)

Ingredients

For the chicken

125g fat free Greek yoghurt

2 cloves of garlic, peeled and grated

1 inch piece of ginger, peeled and grated

Juice of ½ lemon

2 tbsp tikka masala powder

1 tsp each chilli powder and cumin

½ tsp turmeric, cinnamon and salt

400g chicken breast, cubed

For the jambalaya

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

2 peppers, deseeded and finely chopped

1 tsp each cumin, chilli powder, garam masala, paprika and ground coriander

400g tin of chopped tomatoes

1 x chicken stock cube made with ½ litre boiling water

Juice of ½ lemon

200g basmati rice

50g fat free Greek yoghurt

To serve

1 fresh chilli, finely chopped

Large handful of fresh coriander, roughly chopped

Final dollop of fat free Greek yoghurt (1 tbsp per person)

Method

Take a large bowl and add all the ingredients for the chicken marinade, stir and then add the cubed chicken. Coat the chicken, cover with cling film and then pop in the fridge for half an hour (or up to 8 hours if you have the time).

Whilst the chicken is marinading you can start with the jambalaya.

Spray a large saucepan with 1kal, add the onions and fry for 5-7 minutes until they start to soften (add a little water if the pan gets too dry). Next add the garlic, peppers and rice and fry for another few minutes. Next add all the dry spices with a little splash of water and stir to combine. Fry for a minute and then add the chopped tomatoes with 250ml of chicken stock.

Stir and then cover with tin foil and simmer for 20 to 25 minutes until the rice is cooked through. Keep stirring the pan throughout so the rice doesn’t stick and add more stock as you go along so it continues to cook. You want the finished dish to be nice and moist but not ‘saucy’, almost like a risotto. You might not use all the stock, it will depend on how hot your hob gets but you want to make sure that when the rice is cooked, that the jambalaya isn’t too wet.

Whilst the rice is cooking, thread the chicken pieces on to skewers (I used wooden skewers and soaked them in cold water for a few minutes first to prevent them burning in the grill) and then pop under a hot grill for 15-18 minutes (until cooked through). Keep turning the chicken so that it browns nicely on all sides. Reserve the remaining marinade from the chicken bowl and add to the rice mixture whilst it bubbles away.

Once the chicken is cooked, remove the skewers. Keeping a few chunks aside to dress, toss the rest of the chicken through to jambalaya, add another 2 tbsp of yoghurt and the juice of half a lemon to the pan and stir. Season to taste and then pop into bowls. Top with the reserved chicken, a small dollop of yoghurt and a sprinkle of fresh chillies and coriander.

Enjoy!

The post Chicken Tikka Jambalaya – 6sp first appeared on Slimming Kitchen Secrets.

If you aren’t a fan of salmon you could replace it with chicken breast (which is also 0sp). We actually had this dish with Salmon on the Sunday night and Chicken on the Monday night! If you are having the chicken instead of the salmon, make sure you flatten the chicken with a rolling pin before you marinade it. This will allow the marinade to cover more of the surface, and make the chicken cook quicker. I sliced my chicken into strips before serving.

Whilst the ingredients list might look a bit fiddly, most of the prep work involves throwing things into a bowl in some way, shape or form, so it’s actually exceptionally easy to put together.

The mint sauce in this recipe is definitely worth a go. It really lifts the whole dish and brings it all together. Give it a whirl, you won’t be disappointed.

The dish itself is only 1sp but you can add a Weight Watchers Mini Garlic and Coriander Naan if you want to add something a little more filling. Alternatively, if you want to bulk it out even more, you could swap the cauliflower for pilau rice, but be sure to add the points.

I’ve used pre prepared cauliflower cous cous as its not much more than buying a cauliflower and much less fiddly. If you prefer, pop the florets of one cauliflower into a blender and wizz up. Then you have cauliflower cous cous ready to go.

Tandoori Salmon with Pilau Cauli Cous Cous 

Serves 4 = 1sp each (Flex)

4 x 110g salmon fillets (I use the Wild Alaskan fillets as they previously used to be less points)

For the Tandoori Rub – 1sp per person

1 ½ tsp each ground cumin and ground coriander

1 tsp each turmeric, chilli powder, garam masala and paprika

¼ tsp cinnamon

½ tbsp honey

2 garlic cloves, peeled and grated

1 tsp fresh ginger, peeled and grated

200ml fat free Greek style yoghurt

Juice of ½ lemon

Salt and pepper to taste

For the Cous Cous – 0sp per person

1 tbsp pilau seasoning (I used Shwartz or Barts)

330g Cauliflower Cous Cous (I got mine in Tesco’s)

½ red onion, finely chopped

1 green pepper, finely chopped

Handful of cherry tomatoes, quartered

Handful of fresh coriander, finely chopped

Large handful of fresh spinach, finely chopped

1 lemon

For the mint yoghurt – 0sp per person

½ bunch each fresh coriander and fresh mint leaves, roughly chopped

3 green chillies (deseeded if you don’t like things too hot), roughly chopped

2 garlic cloves, peeled and roughly chopped

½ tsp sugar

Juice of ½ lemon

200ml fat free Greek style yoghurt

To serve – optional, add another 3sp per person

4 x Weight Watchers Mini Garlic & Coriander Naans (3sp each).

Method

Start with the marinade. Pop all the dry spices together in a large bowl and mix with the honey. Add the garlic, ginger and lemon and give another good mix. Finally add the yoghurt and combine everything together. Add the salmon (or the flattened chicken) and coat well and then pop in the fridge to marinade (you can do this overnight or just until you come to cook it, either is fine).

For the mint yoghurt, whack everything in a blender and wizz together. Pop in the fridge until you serve everything.

Meanwhile, preheat the grill. Spray a non stick baking tray with 1kal and evenly spread over the cauliflower cous cous. Sprinkle with the pilau seasoning and then pop under the grill for 10 minutes. After 10 minutes, give everything a shake and turn and pop under for another 5 minutes.

While the cauliflower is cooking, take a large mixing bowl and add the onion, pepper and tomatoes. Squeeze over the juice of ½ a lemon and give a mix. Add the coriander and spinach, mix and when the cauliflower is finished cooking, add to the bowl and toss through. Finish with the juice of the other half of the lemon and season with salt and pepper to taste.

Finally, pop the marinaded salmon (or chicken) onto a baking tray sprayed with 1kal and pop under a hot grill. Grill until cooked to your liking. My salmon took around 15 minutes and I flipped half way. My chicken took around 20 minutes, again flipping halfway. You could also pan fry/griddle the salmon/meat if you prefer.

Serve the dish with the cauliflower cous cous on the base and the salmon or chicken on top. Drizzle with the mint yoghurt. Serve with a naan bread if you are having it.

Enjoy!

The post Tandoori Salmon with Pilau Cauli Cous Cous- 1sp first appeared on Slimming Kitchen Secrets.

Remember to adjust the level of chilli to your taste here. We like things hot so we added fresh chilli at the end but without the fresh chilli it has a lovely underlying warm heat.

This curry is a real treat and for only 2 sp per portion, people will never believe this is a diet friendly meal. I served this with 60g basmati rice (6sp) and a large dollop of fat free yoghurt (0sp) so the meal was a grand total of 8sp. An absolute bargain points wise. Careful to add the points for your chosen amount of rice!

If you are in a rush you don’t necessarily need to remove the beef and then the veg from the pan as you go. If you have time though it really is worth it as the beef ends up melting in the mouth!

Fiery Beef Madras

Sauce Serves 4 = 2sp per portion (Flex)

Ingredients

For the curry paste 

½ tsp each cumin and coriander seeds

2 large garlic cloves, peeled and roughly chopped

1 inch piece of ginger, peeled and roughly chopped

2 tsp each garam masala and curry powder

1 tsp chilli powder

½ tsp turmeric

Juice of ¼ lemon

For the curry

400g Lean stewing beef, diced

1 large onion, finely sliced

2 peppers, deseeded and finely sliced

1 pack of mushrooms, sliced

1 tbsp tomato puree

1 beef stock cube

400g tin of chopped tomatoes

1 tsp garam masala

1 fresh red or green chilli, finely chopped (optional if you like it fiery hot!)

Handful of fresh coriander

4 x tablespoons of low fat Greek yoghurt (to serve)

Method

Heat a large saucepan to a medium heat and pop in the cumin and coriander for around 30 seconds until they start to toast and pop and you can smell the lovely aromas. Remove from the pan and pop in a pestle and mortar and grind to a fine powder. Add the garlic and ginger and mash to a pulp and then add the rest of the paste ingredients with one tbsp. water and combine into a paste. Pop to one side.

Spray the same large saucepan with 1kal and then add the beef, seasoning to taste, and fry for a few minutes until the outside is sealed. Remove the beef from the pan and pop into a bowl to one side. Add the onions and fry for a few minutes and then add the peppers and mushrooms. Fry for a few minutes until the pepper starts to soften. Remove the veg from the pan into another bowl.

Spray the pan with 1kal again and add the curry paste to the pan with enough water to loosen it a little. Fry for a minute or two and then add the beef back to the pan, coating well in the paste. Add the veg back to the pan with the tomato puree and fry for another minutes and then add the stock cube and tin of tomatoes. Fill the empty tin with boiling water and add to the pan and stir to combine everything.

Turn the heat down to low and then cover and simmer for 1 hour (if you would like to cook the curry for less time, turn the heat up a little).  Take the cover off for the last 15 minutes to thicken the sauce. If the sauce won’t thicken, mix 1 tsp corn flour into a little cold water making a paste and pop into the curry. This will thicken it nicely.

Finish by stirring through a further tsp of garam masala, fresh chilli and fresh coriander. Season to taste. Remove from the heat and serve with some fluffy white rice and a dollop of fat free natural yoghurt, topped with a little fresh coriander.

Enjoy!

The post Fiery Beef Madras – 2sp first appeared on Slimming Kitchen Secrets.

You can serve this curry with the accompaniments of your choice. I served it with some beautiful Pilau Cauliflower Rice. I simply popped the riced cauliflower on a heated greased baking tray, sprinkled it with Swartz Pilau seasoning and put in the oven on 180c for the last 10 minutes that the curry was cooking. This lovely 0 point rice alternative means you have enough points left over for a little naan if you fancy.

If you are having a dinner party, you can also make this curry as part of an Indian feast. I started my feast off with some 0 point Indian Onion Salad, Rathia (0% fat Greek yoghurt mixed with ¼ tsp mint sauce, ¼ cumin and juice of ½ lemon) and Mango Chutney with 1 poppadum per person.

I then served the curry as the main with some cauliflower rice, normal pilau rice for the non Weight Watchers (basmati rice cooked with chicken stock and pilau seasoning as in the picture above) and some of my lovely Saag Aloowhich goes with this curry perfectly.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving= 1sp or 465 cals, 2.4g fat, 69.6g carbs, 44.1g protein

For the paste

4 garlic cloves, peeled and roughly chopped

Thumb size piece of ginger, peeled and roughly chopped

1 red chilli, roughly chopped

1 tsp each of ground coriander, paprika and ground turmeric

1 onion, peeled and roughly chopped

400g tin of chopped tomatoes

Low calorie cooking spray

For the curry

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and finely chopped

2 pepper, deseeded and chopped into large chunks

Small piece of ginger, peeled and roughly chopped

1 tsp each of ground cumin and ground coriander

1 chicken stock cube made up with 300ml boiling water

½ tsp ground cinnamon

1 tsp cayenne pepper

Large pinch of chilli flakes (optional)

1 bay leaf

1 tbsp tomato puree

1 tbsp white wine vinegar

2 tsp sugar

1 tsp salt

600g chicken breasts, raw and cubed

15g fresh coriander, roughly chopped, reserving some to garnish

Juice of 1 lemon

Method

1. Begin by making the paste. Take a large frying pan, spray with low-calorie cooking spray and bring to a medium heat. Fry the garlic, ginger, chilli, ground coriander, paprika and turmeric for a minute or two to release the flavours, adding a little water to stop the mixture sticking to the pan. Then add the onion and fry for around 10 minutes until the onion is nice and soft.
2. Add the tomatoes and 250ml water and then simmer on a low heat for half an hour. The paste should get thicker, with the water evaporating away. Once thickened, blend until smooth.
3. While the paste is simmering in the first pan, spray another large pan with low-calorie cooking spray and fry the onion, garlic, peppers, ginger, ground cumin and coriander for 10 minutes until the onion is soft. Add a little water to stop the mixture sticking to the pan if necessary.
4. Next, take the paste from the first pan and add to the second pan, then add the chicken stock, cinnamon, cayenne pepper, chilli flakes, bay leaf, tomato purée, white wine vinegar, sugar and salt to the second pan.
5. Give everything a good mix to combine together and then add the raw chicken, covering in the sauce. Everything should now be in one pan.
6. Pop the rice on to cook at this point.
7. Simmer the sauce for 20 minutes until the chicken is cooked through and then add the fresh coriander and lemon juice. Stir and simmer for another 10 minutes until the curry has reduced and is thick and velvety. Garnish with the reserved coriander.

The post Chicken Pathia first appeared on Slimming Kitchen Secrets.