Syn Free Chicken and Cauliflower Curry | Slimming World
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Extra Easy - syn free per serving
Original/Red - syn free per serving (serve with cauliflower rice)
WW Smart Points - 2
500g (17.5oz)of boneless chicken thighs (skinned and all fat removed)
600g (21oz) of cauliflower, broke into florets
1 large onion, finely chopped
1 small zucchini (courgette), finely chopped
1 large carrot, finely chopped
4 cloves of garlic, crushed
1 teaspoon of fresh grated ginger
2 large fresh tomatoes, skinned and deseeded, then roughly chopped
2 level tablespoons of tomato paste
480 (2 cups) of chicken stock
6 cardamom pods
1 tsp of cumin seeds
2 teaspoons of cumin
2 teaspoons of coriander
2 teaspoons of turmeric
1 teaspoon of garam masala
1 teaspoon of chilli powder
1/2 teaspoon of all spice
Salt and Black Pepper
fresh coriander to serve
Spray a large saucepan over a medium-high heat with spray oil, fry the onion, carrots, garlic and ginger with the cumin seeds until softened.
Add all the spices, zucchini, tomatoes and tomato paste and stir to evenly coat all the vegetables until you have a kind of paste-like mixture.
Add the stock and place in the chicken thigh meat, bring to the boil, then reduce heat and simmer for approx 45mins
Add the cauliflower halfway through cooking time, you don’t want to overcook it so that it all falls to pieces, I like to have chunks of cauliflower in the curry.
Season with salt and pepper as needed and serve with some chopped coriander
Set instant pot to saute mode, once hot, spray with spray oil and fry the onion, carrots, garlic and ginger with the cumin seeds until softened.
Add all the spices, tomatoes and tomato paste and stir to evenly coat all the vegetables until you have a kind of paste-like mixture.
Add the stock and place in the chicken thigh meat and cauliflower.
Add lid, close valve and set to 8 mins manual high pressure.
Allow the pressure to release naturally.
To thicken sauce, set to saute mode and simmer for a few minutes to reduce down.
If you prefer follow the first few steps on the stove and then transfer all ingredients to the slow cooker and cook on low for 6 hours.
Add a more authentic Indian taste by using 1 tbs of ghee (6 syns) instead of spray oil. Works out as 1.5 syns per serving.
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.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat5 g
Saturated Fat1.2 g
Total Carbohydrates19.4 g
Dietary Fiber6.4 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 https://www.slimmingeats.com/blog/chicken-and-cauliflower-curry