1-2 fresh green chillis, sliced in half lengthways
1/2 tsp of garam masala
1 cup (240ml) of passata (or crushed tomatoes)
1 cup (240ml) of chicken stock
Cooking Oil Spray
Spray a large frying pan with some cooking oil spray, place over medium heat and add the onion, garlic, fresh ginger, carrot and cook until softened.
Add the chicken and cook until lightly browned
Add all the spices and chilli's and mix to evenly coat.
Add the passata and stock and bring to the boil
Reduce heat and simmer covered for approx 45 mins. Until chicken is cooked through and sauce has reduced down.
Add the spinach and stir until wilted.
Serve with your choice of sides.
Set instant pot to saute mode, once hot, spray with cooking oil spray and fry the onion, carrots, garlic and ginger.
Add the chicken and lightly brown.
Add all the spices and stir to coat.
Add the stock and passata.
Add lid, close valve and set to 8 mins manual high pressure.
Allow the pressure to release naturally.
Stir in the spinach just till wilted.
If you prefer to follow the first few steps on the stove and then transfer all ingredients to the slow cooker and cook on low for 6 hours. Stir through spinach when cooked.
Add a more authentic Indian taste by using 1 tbs of ghee (6 syns) instead of cooking oil. Works out as 1.5 syns per serving.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat8.3 g
Saturated Fat2.2 g
Total Carbohydrates12.5 g
Dietary Fiber2.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/chicken-and-spinach-curry