Slimming World Easy Chicken Curry

 

I would say for sure that this is the meal I cook most often.  When I fancy a curry, usually on a Friday or Saturday night, which is full of flavour but don't want the hassle and calories of a take away, I make this one.  The recipe is from Slimming World, and although my slimming world plan seems to have majorly gone out of the window this year, I still try to keep within my happy range. 

Ingredients

Serves 4
4 skinless and boneless chicken breasts, cut into chunks
2 large onions, sliced
200 ml boiling chicken stock

1 piece of root ginger, peeled and grated

1 medium hot red chilli deseeded and chopped
3 garlic cloves, crushed
2 tbsp curry powder (heat level to your taste)

3 tbsp of tomato puree

200g spinach leaves
100g fat-free natural yogurt (optional)
A small handful of finely chopped fresh coriander, to garnish
Boiled dried rice, to serve



Method
Put the onions, ginger, garlic and chilli and 4 tbsp of stock in a large, heavy-based saucepan.
Cover, and cook over a medium heat and cook for 10 minutes, stirring occasionally.
Uncover, increase the heat to high and continue to cook, stirring now and again until the excess liquid has gone and the onions are golden and syrupy.

Add the curry powder and cook for 2 minutes. Add the chicken and cook for 2-3 minutes, then stir in the remaining stock and tomato puree.
Reduce the heat to low, cover and simmer for 15 minutes. Uncover the pan and simmer for 5 minutes or until the chicken is cooked through and the sauce has reduced and thickened.

Stir in the spinach and cook very gently for 2-3 minutes or until the spinach has wilted, stirring often.
Take the pan off the heat and stir in the yogurt a little at a time.
Season to taste, scatter over the coriander and serve hot with the rice.