Slimming World has created a new recipe for a creamy curry which only uses a few ingredients.
If you're struggling with ideas of what to have for dinner, this recipe is for you. Cookbooks are a great source of inspiration, however you may find you're missing an ingredient or don't have the energy to follow a 20-step recipe, reports the Mirror.
January is often a time when people eat a little healthier or follow more healthy habits. This Slimming World no-fuss, creamy chicken recipe is perfect for a balanced meal, especially for those following a food-optimised plan.
READ MORE: Join Slimming World for FREE with this great offer
READ MORE: Enter our £2,000 Wickes voucher giveaway and step into 2024 with style
The dish only asks for a few ingredients and is ready in less than an hour so it's a good one to add to the fridge for when you are stuck for ideas.
Ingredients
- Three garlic cloves, crushed
- 5cm piece fresh root ginger, peeled and finely grated
- 12 spring onions, chopped
- 2 tbsp mild or medium curry powder
- 1 tsp ground ginger
- 227g can chopped tomatoes
- 200ml boiling chicken stock
- Eight skinless and boneless chicken thighs (all visible fat removed), cut into bite-size chunks
- 1 large butternut squash, peeled, deseeded and cut into small chunks
- A handful of fresh or dried curry leaves, plus a few extra to serve (see tip)
- 200g fat-free natural fromage frais
- Chopped fresh coriander, to serve
- Boiled rice (white or wholegrain), to serve
Method
- Place a large nonstick saucepan over a medium-low heat and add the garlic, fresh ginger, nearly all of the spring onions and two tablespoons of water.
- Cover and cook gently for five minutes. Add the curry powder and ground ginger and cook for one minute, then stir in the tomatoes, stock, chicken, squash and curry leaves.
- Simmer uncovered for 30 minutes, stirring regularly, until the sauce has reduced and thickened and the chicken and squash are cooked and tender.
- Take the curry off the heat and leave to cool slightly. Stir in half of the fromage frais and season to taste. Drizzle over the remaining fromage frais and scatter with the coriander, extra curry leaves and remaining spring onions. Serve with the rice.
Receive top stories on everything going on in Merseyside including events, shopping and food and drink through our newsletter by signing up here