Since I joined Slimming World, I’ve been amazed at how much I’ve come to enjoy cooking my own meals, and surprised that actually, I’m a half decent cook. My mother is very proud (plus, I’ve lost over a stone now!). One of my latest breakthroughs is this wonderful curry – and I do love a good curry. It’s from a Slimming World recipe, but it’s actually mega tasty whether you follow the plan or not, and something I’d happily cook up for guests who aren’t following the SW plan. The spicy broccoli is something I’d have never thought to have with it, but it complements the dish perfectly and I feel a lot more smug and healthy than I would with a takeaway.
The first time I made it, I opted for green beans, but for my second round, I swapped them for pilau rice and it was even more delicious! For all you Slimming World types, the recipe is completely Syn free on Extra Easy, and with green beans it’s also a great Extra Easy SP dinner. It’s also really quick and easy to make, and serves four people – but if you want to make a smaller amount, just half or quarter the ingredients.
For the curry: 1 large onion // 2 cloves of garlic // 4 chicken breasts (skinless with visible fat removed for Slimming World) // Medium curry powder // 6 tbsp tomato puree // 200g passata // 400ml chicken stock
For the spicy broccoli: 400g broccoli // Mild curry powder (or medium if you like!)
To serve: Green beans and/or rice // Coriander for garnish
1. Cut the chicken breasts into bite sized pieces and finely chop the onions and garlic.
2. Place a large saucepan with some low calorie cooking spray (or oil, if you’re treating yourself) on a medium heat and stir fry the onion and garlic for 3-5mins or until soft
3. Add the chicken pieces and stir fry for another 5mins, until browned
4. Add in the passata, chicken stock, tomato puree and a tablespoon of curry powder and simmer for 15-20mins. Add more curry powder to taste if you like your curry extra spicy
5. About 5-7 minutes before the curry finishes simmering, place a griddle pan (or a normal pan if you don’t have one) onto a high heat.
6. Cut the broccoli into small ‘heads’, then blanch by placing into a pan of boiling water for 3 minutes, then straight into a bowl of cold water for 30 seconds.
7. Drain the broccoli shaking off as much excess water as possible and evenly sprinkle over a little curry powder.
8. Place the broccoli on the griddle pan for 2-4 minutes, turning occasionally.
9. Serve the curry and spicy broccoli with rice, green beans (or anything else you fancy!) and garnish with coriander.
This is such an easy meal to cook and it takes less than half an hour including preparation time. And it can also be easily modified to be as mild or as spicy as you like by changing up the type of curry powder used. Since writing this recipe, I’ve also started popping in some frozen spinach to really up the goodness of the dish!
What’s your favourite Indian dish? Would you like to see more of my foodie adventures?