Slimming World Chicken Curry

This Easy creamy Slimming World Chicken Curry recipe is possibly my favourite dish, inspired by my Slimming World Beef Curry I made a year ago. You know, one of those go-to recipes you cook every week and still look forward to. Friends also ask us to cook it again and again for dinner parties. I follow the principles of the slimming world but don’t live by them regarding counting syn’s. However, this recipe is low in healthy fat, low syn, and super easy curry. 

This recipe has 192  Calories per portion; of course, you can add cream and make it a creamier recipe. But I find fat-free yoghurt creates the perfect creamy sauce full of flour, which is also a big hit with the whole family.

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How To Make An Easy Slimming World Creamy Chicken Curry

To Make Slimming World Creamy Chicken Curry

You Will Need

• 650g pack pack of boneless chicken breasts, you cans use chicken thighs
• 1 large chopped onion
• 1 small cup of chicken stock, this can be made from stock cubes
• 3 chopped garlic cloves or a squirt of garlic paste
• 400g tin of chopped tomatoes, mashed or 400 g passata
• tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp turmeric
• ½ tsp fresh coriander
• ½ tsp cayenne pepper
• 1 tbsp garam masala curry powder
• ½ tsp Ground cumin
• ½ tsp smoked paprika
• 1 tsp lemon juice
• 1 tbsp oil or frylite low fat cooking spray
• Fresh chopped coriander to garnish
• Pomegranate seeds to garnish
• 1 large spoon full of 0% fat greek yoghurt ( If you want your curry creamy)

How To Make A Low Fat Creamy Chicken Curry

1. Heat the oil in a large pan or spray in the low fat cooking spray.
2. Add the chopped large onions, garlic, spices, salt and pepper to the pot and stir fry the onions for a couple of mins until they become translucent.
3. Then stir in the mashed tomatoes and stock and simmer.
4. Pour the mixture into the food processor and blend all into a paste for 10 seconds. ( This is optional but makes a great paste)
5. Chop the chicken into chunks and add the diced chicken to the pan with oil and brown off before pouring in the spice paste, then add the lemon juice.
6. Cook over a low heat around no 6 for 20 minutes until the chicken is cooked.
7. Add the fat free yoghurt and stir in enough to warm through (optional)
8. Serve with rice and garnish with coriander and pomegranate seeds.

Can You Freeze Slimming World Curry?

Yes, I make batches of the sauce and freeze in size portions. I also pop a portion in the fridge for a leisurely lunch the next day. 

 You can also freeze the complete meal; however, make sure the chicken is thoroughly defrosted before reheating and ensure it is reheated. Alternatively, make the spice pots up and ready to go; I do this and label them. It’s a great way to make easy midweek meals.

If You Like Your Slimming World Curry Hotter or Milder?

Chris prefers his curry hotter; I like mine milder, which leaves us with a dilemma. This recipe is a little hotter than I would like but too mild for him. For this reason, we cook up the recipe, take my portion out, put it in a separate pan, and add a large spoonful of fat-free Greek yoghurt. He can add a spoonful of chilli powder or glue of chilli sauce.

Serving Suggestions

• Serve with a selection of rices and home made onion bhajis
• For a slimming world-friendly option, choose brown toasted pita bread.
• If you don’t care about the calories, go for a garlic nan bread of tortilla wraps.

Living On A Healthy Eating Plan

Although I don’t follow Slimming World as a strict diet, following the principles helps me maintain a healthy diet. Additionally, when you can cook food that tastes great but is healthy, then for me, that is a natural choice.

Slimming World Chicken Curry Printable Recipe