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Welcome back to another Slimming World friendly recipe!
Today's recipe is one that I have had to perfect over a few attempts to get it just right & I think I have cracked it. I love curry and it's one of my favourite takeaways, so making a syn free alternative was a must for me and I am so pleased with how this one has turned out, it even contains 3 SPEED VEG.
Let me know in the comments below if you want to request a recipe & make sure you let me know if you've tried one of my recipes so far. I have had such an amazing response to them so far so thank you so much for all of your support!


Low calorie cooking spray
3 large chicken breasts, diced
2 and a half heaped tablespoons of mild curry powder
Mushrooms, sliced
2 large onions, sliced
1 tin of chopped tomatoes
200ml of chicken stock
2 finely chopped & crushed cloves of garlic
2 pinches of salt


1. Fry your diced chicken on a medium heat in low cal cooking spray until cooked through and slightly browned.
2. In a wok fry your onions and mushrooms together on a low heat, then add the chicken to the wok once cooked through.
3. Add your tin of chopped tomatoes, 200ml of chicken stock, garlic cloves & mild curry powder and stir together until you have mixed all ingredients consistently.
4. Allow the sauce to thicken by leaving on a medium to high heat and regularly stirring, folding the curry together, this should take about 25 minutes to thicken, however it can take longer so patience is key for the best result.
5. Transfer from the wok to a oven proof dish and allow to cook for 10 minutes before serving with your choice of side, I usually have my syn free egg fried rice with it.

I hope you have enjoyed this recipe, make sure you're following me on social media by clicking the icons on the top right side of this page & click on the Slimming World tab for more inspiration & recipes, I am trying to upload a new one every single week, if there is a particular dish you would like to see here, let me know!

1 comment

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