Slimming World creamy chicken curry recipe is a mid-week winner

14 January 2024 , 10:32

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Slimming World no-fuss creamy chicken recipe is a winner for mid-week dinner (stock photo]) (Image: Recipe photographer - Nassima Rothacker)

Trying to figure out what to cook for dinner is probably one of the most frustrating decisions to have to make every day.

Looking in a cookbook might be your go-to, but you might find that you have a missing ingredient, you don't have the energy or you just might not be able to decide what you fancy - all of these are realities you've probably sat through when it comes to dinner time.

Things will undoubtedly be even more difficult if you've decided you're going to eat healthier in January to balance out the very well-deserved indulging over Christmas. Well, fear not because Slimming World's no-fuss, creamy chicken recipe 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.

Slimming World's chicken curry

Ingredients

Ready in 45 minutes

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• 3 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
• 8 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

1. 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.
2. 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.
3. Simmer uncovered for 30 minutes, stirring regularly, until the sauce has reduced and thickened and the chicken and squash are cooked and tender.
4. 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.

Tip: Curry leaves are often available in larger supermarkets. If you are unable to get any, you can leave them out.

Alison Graves