Curries are one of my absolute favourites. I love experimenting with different ingredients and spices. For me, it is more about the taste, than the heat of the dish. You can always add a bit more curry powder but without the right spices it doesn’t always taste right.
Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion. This recipe serves 2 people and is syn-free.
2 chicken breast fillets
1 large onion sliced
1/2 red and 1/2 yellow peppers deseeded and sliced
1 tin of tomatoes – chopped
Salt and pepper
1/2 tsp cumin seeds
1/2 tsp chilli powder
1 tsp garlic granules
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
very low fat natural yoghurt and chopped cucumber to serve
cooked white rice
Cut the chicken breasts into strips and fry in Frylight until cooked through.
Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
Transfer the chicken to the mixture and stir well.
Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
Stir in the tomatoes. Cover, reduce the heat to low and cook for about 5 minutes.
Serve with a side dish of very low fat natural yoghurt and chopped cucumber.
A quick meal at our house used to include the obligatory jar of curry sauce with some kind of meat and some rice.
Now I’m on Slimming World…
I can’t reach for a jar of sauce as it’s crammed full of syns. It’s quick (not as quick) and easy to make your own sauce for no syns.
Serves 3-4 people
Ingredients: 2 tbsp curry powder, salt, pepper, Frylight, 2 tsp onion powder, 2 tsp of garlic puree, 1 tbsp chilli flakes, 2 tbsp tomato puree, 1/4 tsp sweetener, 2 x 400g tins of tomatoes, 6 tbsp very low fat fromage frais, cooked meat (I used leftover lamb from previous day, grilled chicken goes well with it).
Method: Put all ingredients except fromage frais and meat into a pan and heat on a medium heat for 2-3 minutes. Blend the tinned tomatoes with a hand blender and add to the pan. Bring to the boil, then add meat, then allow to simmer for 10-20 minutes. Take off the heat, stir in the fromage frais and serve.
Another quick curry that’s syn free. I love veggie curries and plenty of spice. It only takes about 30 minutes to make and can be frozen. This recipe can be found in Slimming World’s Curry Heaven book, £4.95, although I’ve adapted it slightly.
Ingredients: Frylight, 2 small onions diced, 2 tsp garlic powder, 2tsp ground ginger, 2 tsp curry powder, 1 red pepper diced, 1 green pepper diced, 1 cauliflower separated into small florets, 500g passata, 1tsp sweetener, 400g can chickpeas drained & rinsed, salt & pepper, fat free natural yoghurt, 2 tsp mint
Fry the onion in Frylight for 2-3 minutes.
Add the garlic, ginger and curry powder and stir quickly.
Add the peppers and cauliflower and cook for 2-3 minutes.
Add the passata, sweetener and chickpeas and bring to the boil.
Tonight I fancied trying a curry recipe that I’ve adapted from one of my cook books. It is not laden with sauce but makes a nice accompaniment with mashed butternut squash. I also added half a packet of Golden Vegetable Batchelors Super Rice (about 1 syn).
Beef Madras – serves 2 people.
2 medium onions, diced
3 cardamon pods
1 tsp ground ginger
1 tbsp of dried chillies
1/2 tsp garlic powder
1 tbsp curry powder
400g beef sizzle steaks cut into bite sized pieces.
1 tsp ground coriander
1/2 tsp ground cumin
Fry the onion, cloves and cardamon pods for 2-3 minutes on a medium heat.
Add the ginger, chillies, garlic powder, curry powder and beef.
Fry until the beef is brown.
Add the coriander and cumin.
Cook on a low heat for 15 minutes. Stirring occasionally.