Chicken and Vegetable Curry

Slimming Eats Recipe

Serves 4

Extra Easy – 1.5 syns per serving

Original – 1.5 syns per serving (when replacing the sweet potato with squash)

Ingredients

8 chicken thighs

1 onion, chopped

3 cloves of garlic, crushed

1 tablespoon of minced ginger

1 stick of celery, chopped

2 carrots, chopped

1 courgette, chopped

1 sweet potato, roughly chopped

1 tsp of cumin

1 tsp of coriander

1 tsp of turmeric

2 tsps of chilli powder

tin of chopped tomatoes

2 tablespoons of tomato paste

1/2 tin of light coconut milk (approx 6 syns *)

1 cup of water or chicken stock

freshly chopped coriander

Frylight or Pam spray

 

* syn will vary depending on which brand of light coconut milk you use

 

Method

Spray a large saucepan with some Frylight or Pam spray

Add the onion, garlic, ginger, celery and carrot and fry for approx 4 mins

Add the spices, tomatoes, tomato paste, water, chicken thighs and sweet potato, bring to the boil.

Add the courgette, cover and simmer for approx 20 mins until chicken is cooked through and vegetables are softened.

Add the coconut milk and simmer for another 10 mins.

Season with salt and pepper as needed

Serve topped with fresh coriander

Filed under: below 2 syns, chicken, Extra Easy, main course, Original, vegetables