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Quick and Simple Chicken Curry

Indulging in a flavorful and satisfying chicken curry while staying within your dietary goals is not only possible but also incredibly delicious! In this post, we're about to embark on a culinary journey that will tantalise your taste buds without adding any syns to your daily count. That's right, we're diving into the world of syn-free chicken curry. 
Nutritional Information
Slimming World: Syn Free
Weight Watchers : 2 Smartpoints Per Serving
Calories: 350 Per serving
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 500g Diced Chicken Breast
  • 1 Large Onion [Diced]
  • 2 Garlic Cloves [Crushed]
  • ½ tsp Ground Ginger
  • 1 Red Bell Pepper [Diced]
  • 1 Green Bell Pepper [Diced]
  • 1 Yellow Bell Pepper [Diced]
  • 400g Can of chopped tomatoes
  • 400g Can of drained chickpeas
  • 250ml Chicken Stock
  • 2 tbsp Fat Free Natural or Greek Style Yoghurt [Room Temperature]
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1 tsp Paprika
  • ½ tsp Chili Powder
  • ½ tsp Lime Juice
  • Low fat cooking spray

Instructions

  • Heat a large, deep frying pan or skillet over medium-high heat. Spray it with cooking spray.
  • Add the chopped onions and cook until they become soft and translucent, about 2-3 minutes.
  • Stir in the garlic and grated ginger. Sauté for another minute or until fragrant.
  • Add the diced chicken pieces to the pan. Cook, stirring frequently, until the chicken is lightly browned on all sides.
  • Sprinkle the ground cumin, ground coriander, ground turmeric, paprika, and chili powder over the chicken. Stir well to coat the chicken evenly with the spices.
  • Add the diced bell peppers to the pan and cook for another 2-3 minutes until they begin to soften.
  • Pour in the canned chopped tomatoes, lime juice and chicken stock. Stir to combine all the ingredients.
  • Add the drained and rinsed chickpeas to the pan. Season with salt and black pepper to taste. Stir everything together.
  • Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally.
  • Taste the curry and adjust the seasoning or spice level as desired. Stir through the yoghurt.
  • Serve over rice or with your choice of side.