I am sure we all have certain dishes that remind us of our childhood.
This Fruity Chicken Curry is one of those dishes.
My mum would always add either apple or sultanas to any curry she made, and I always remember loving that sweetness against the spice, so much so that it was the first type of curry I introduced my kids too.
They loved it too and still do.
I also like to finely chop whatever veg I have, it's a great way of hiding veg for any fussy eaters you may have in your household. We all have one, usually.
My mum would use a standard ole curry powder in whatever curry she made. But I like to add a mix of spices. I just find the taste is better. Now that's not saying my mum's curry was horrible. This is just the improved version.
I like to serve this with some plain ole steamed white rice, nice and simple.
But it is equally as good with my Perfect Syn Free Oven Baked Chips.
If you are trying an SP day or just want to up those lovely speed foods, this would be great with my Roasted Cauliflower Rice or Roasted Butternut Squash Cauliflower Rice or even my Cauliflower Zucchini Rice
Wow that's a lot of different choices for you there. I am spoiling you.
So why not spoil you a little more. Check out all my SP friendly Sides just incase something else might take your fancy.
This curry also freezes really well, not that you will have any left over, but if you are doing some batch cooking, you can always double up the recipe and freeze some for another day.
I love peering in the freezer and find little tubs of things I have frozen, for busy days or when I can't be bothered to cook. Yes! that even happens to me.
As well as being Slimming World SP friendly, this recipe is also dairy and gluten free and suitable for anyone on a paleo diet or doing a round of Whole30 - perfect!
- 6 chicken thighs, chopped
- 1 courgette (zucchini)
- 1 carrot
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp of fresh grated ginger
- juice of half an orange
- 30g of sultanas (3 syns)
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of chilli powder
- 1 teaspoon of mustard seeds
- ½ teaspoon of turmeric
- ½ teaspoon of garam masala
- 1 cup (240ml) of chicken stock/broth
- 2 tablespoons of tomato paste
- Spray oil
- fresh coriander to serve
- Spray a frying pan over a medium high heat with some spray oil.
- Add the mustard seeds and once they start to pop, add the onion, ginger and garlic.
- Cook for a couple of mins until they start to go golden.
- Add the turmeric, cumin, coriander and chilli powder and stir to coat
- Add the chicken and fry till browned.
- Add the carrot and zucchini to a food processor and pulse till finely chopped.
- Add to the pan and mix well.
- Add the stock, tomato paste, juice of half an orange, sultanas and garam masala and bring to the boil, reduce heat and simmer until sauce has thickened.
- Serve topped with some fresh coriander and your choice of sides.
This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly
- Slimming World – 1 syn per serving
- WW Flex/Freestyle Smart Points - 6 per serving
*Suitable for freezing
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Nutrition InformationServing Size 1 serving
Amount Per Serving Calories 301Cholesterol 127.5mgSodium 537.5mgCarbohydrates 16.9gFiber 3.6gSugar 7.3gProtein 32.6g