I simply adore chicken in the slow cooker as it just melts in your mouth, this dish is no different. 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
Add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables. Katsu is a Japanese method of breadcrumbing chicken and a chicken katsu curry is usually served with a lovely curry sauce and rice
Add the tomatoes, stock and sweetener and bring to the boil. Curry Sauce. Leftover roast chicken, shredded OR 4 chicken beasts cooked and shredded. 1 tbsp curry powder. 2 tbsp sweetener. 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. 2 tbsp sweetener. 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
This recipe is so easy, super filling and really tasty, plus you can make a chickencurry version by adding some diced chicken at the start when frying off the onions, or turn it not a chip shop curry sauce by putting it through a blender afterwards
You could make this with less syns by swapping mayo with fat free fromage frais or quark. In a large bowl, mix the chutney, curry powder, mayo and yogurt together
This slow cooked chicken and butternut squash curry couldn’t be much simpler. You’ll see in the recipe that I just used two of the Muscle Foods chicken breasts but if you’re using regular supermarket ones you’ll need to use four to make up the same quantity
I went with noodles this time but that can easily be swapped for rice and/or SW chips. One of the first Slimming World recipes I ever tried was this Thai green chickencurry
I had seen this Slimming World Haribo Sweet recipe floating around on the Slimming World groups on Facebook for a while now, but hadn’t gotten around to trying them yet, until this week
I chose to make a chicken tikka with garlic and coriander pittas, saag aloo, onion baghis, and rice. In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
