This dish is a great way to use some leftover cooked chicken, and lets face it, most of us have some leftover chicken after a Sunday Roast dinner.

I have also been loving courgettes (zucchini) at the moment, so have been adding them into many dishes, and the great thing is they are superfree too.

Quick Fruit Chicken Curry

Slimming Eats Recipe

Serves 2

Extra Easy –  2 syns per serving

Original –2 syns per serving

 

Ingredients

200g of leftover cooked chicken

1 courgette (zucchini), halved lengthways and then sliced

2 carrots, roughtly chopped

1 onion, finely chopped

2 cloves of garlic, crush

some frozen green beans

juice of half an orange

20g of sultanas (3 syns)

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

1 teaspoon of mustard seeds

1 teaspoon of turmeric

1/2 teaspoon of cinnamon

1/2 teaspoon of cayenne pepper

4 cardamom pods

150ml of chicken stock

2 tablespoons of tomato paste (1 syn)

Pam or Frylight spray

fresh coriander to serve

 

Method

Spray a frying pan over a medium high heat with some Pam or Frylight spray.

Add the mustard seeds and once they start to pop, add the onion and garlic.

Cook for a couple of mins until they start to go golden.

Add the carrots, courgette, sultanas and remaining spices and stir to coat.

Add the chicken, stock, tomato paste, juice of half an orange and frozen green beans. Bring to the boil, reduce heat and simmer until stock is almost absorbed and sauce has thickened.

Serve topped with some fresh coriander.

If you find the curry a bit spicy for your liking, serve with a dollop of 0% natural yoghurt.

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