Slimming Eats - Weight Watchers and Slimming World Recipes

Chicken Dupiaza with Pilau Rice

By 16 Comments

Chicken Dupiaza with Pilau Rice

Slimming Eats Recipe

serves 4

Extra Easy – approx 1 syn per serving

For the Chicken Dupiaza

Ingredients

800g Diced Chicken Thigh or Breast Meat (any skin and fat removed)

350ml of Chicken Stock

2 Teaspoons fresh grated Ginger

4 Garlic Cloves Crushed

2 Teaspoons Turmeric Powder

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

2  teaspoon of Chilli Powder

2 Teaspoons Garam Masala Powder

4 Large Onions (or 8 small) Chopped (half for the onion puree)

2 sticks of celery, chopped

2 carrots, chopped

100ml Fat Free Natural Yogurt

2 Tablespoons Tomato Puree

2 tsp of ghee (4 syns)

Method

Bring a small pan of water to the boil and add half of the chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Set aside, this is your onion puree

Heat a large saucepan, add the ghee until melted and then add the remaining chopped onions, celery and carrot and reduce the heat to low. Cook the vegetables gently until they turn a golden brown colour.

Make a paste of the ginger, garlic, cumin seeds, coriander, Turmeric, Chilli powder and Garam Masala with a little water. Add to saucepan and stir in well, frying for a couple of minutes.

Add the Diced Chicken and stir thoroughly to coat in all the spices.

Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

You can also use lamb or beef or mixed vegetables for a variation on the dupiaza

For the Pilau Rice

Ingredients

Spray oil

2 cups basmati rice

2 teaspoon turmeric

2 bay leaf

8 green cardamom pods

8 cloves

salt to season

3 cups of stock

Method

Add the rice to a saucepan, spray with spray oil to coat and turn on the heat.

Add the spices and salt.

Add the boiling water.

Cover with lid and simmer on a low heat until stock has absorbed (avoid stirring)

Serve with your curry and top with some freshly chopped Coriander.

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Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  1. This looks lovely, think I will have a go at this over the weekend.
    Thanks for posting all these great looking meals, makes things so much easier to have a little help.

  3. it is pretty similar, I just improved the recipe and added some more veggies to bulk it out, to make sure it includes the 1/3 superfree 😉

  4. I cooked this for last night’s dinner after using Patak’s for years. It was really delicious, all the ingredients were in my cupboard so no sweat there. I cooked it in the afternoon but transferred it to the slow cooker. I also cooked the rice your way, it was lovely, and so so easy to make. My husband wants me to make it again this way instead of using the Patak’s, what a compliment.

  6. This is gorgeous, I usually use my own spices but never made it quite like this, the taste is soooo different, really tasty and not overpowering at all. I even made my own garam massala.
    Thanks for the recipe.

  7. this was gorgeous, a bit spicy so if you dont like hot stuff just put a bit more yogurt in it! easy enough to make too cant wait to have it again

  10. chicken is raw when added to the pan after the onions and spices, you stir to coat with spices and then add other ingredients and cook for 20 mins. 🙂

  11. Thank you so much for your prompt response, as you can tell I’m not a very good cook however managed to make this and it is absolutely delicious.
    Do you know if you can freeze or reheat this dish?

  13. I really love all your recipes and I go to them every time. It’s the best Slimming World site of the lot, even Slimming World itself. Thank you for your wonderful food and I’m going to make this curry today. xx

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