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Chicken Curry

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Slimming World Recipes

' Forum started by bilsat, Jun 1st, 2015 at 04:44 AM.
Jun 1st, 2015, 04:44 AM  
Join Date: May 2015
Posts: 359

Chicken Curry

Pete’s Chicken Curry

Serves 4


1 Onion, finely chopped (s)
1 Chilli, de-seeded, finely chopped (s)
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Tomato puree (s)
1 Handful chopped fresh coriander
2 Garlic cloves, crushed (s)
100mL water
360g Skinless Chicken thighs cut into small pieces (p)
400g Chopped tomatoes (s)


In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices except the fresh coriander & mix well, cook for 5 mins, add the chicken & stockpot, cook for a few mins then add the tomatoes, water & tomato puree, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked, remove lid, add the fresh coriander & plate up with rice of your choice.

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