Everyone loves a good currynight and although a takeaway is great sometimes, it is so much more satisfying to create your own and see everyone enjoy it
One of the first Slimming World recipes I ever tried was this Thai green chickencurry. It’s deliciously creamy with a slight kick — hands down, the best Thai green curry I’ve ever had
This curry was absoultely delicious, if I do say so myself. I am not a connoisseur on chicken jalfrezi as I don't eat that many curries, and if I do I usually go for chicken tikka masala
Mix the chicken with the ginger, garlic and yogurt. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved
Add the diced chicken and fry until golden brown. 3 Chicken breasts (cubed). 2tbsp Medium Curry Powder. 1 chicken stock pot. Add the curry powder (i used 2 tbsp and couldnt really taste it so added more, if your unsure add less and add more to taste. Cook for around 15/20 minutes or until the chicken is cooked. #cookblogshare 3 Chicken breasts. 1 chicken stock pot
Most people I know love a good curry, but a lot of them can be greasy because the meat is either cooked in fat, or also very calorific because of cream added to it
Curry Sauce. Leftover roast chicken, shredded OR 4 chicken beasts cooked and shredded. 1 tbsp curry powder. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes. When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further 10 mins then serve. 1 tbsp curry powder. 10 mins When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further
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