- Serves:4
- Prep time:
- Cooking time:(may need an extra 6 mins)
- Total time:
- Skill level:Easy peasy
- Costs:Mid-price
Slimming World's chicken and potato curry recipe is so delicious and simple to make and guilt-free too making it the perfect Saturday night alternative to a takeaway. Curry is one the nation's favourite meals and it's not off the menu if you're counting the calories. Diet club Slimming World have taken the classic dish and made it nice and healthy - without losing out on any of the flavour. This recipe is so delicious, even those not following the diet can enjoy it. The potato in the mix means you don't need to serve it with rice and sides. This recipe serves 4 people and should take approximately 40 mins to make. Any leftovers can be stored in an airtight container in the fridge for up 2 days. Reheat thoroughly before serving.
Ingredients
- 1 onion, peeled and finely chopped
- 794g (1lb 12oz) skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
- 4 large potatoes, peeled and cut into large bite-sized pieces
- 170g (6oz) baby leaf spinach, roughly chopped
- 2tbsp medium or hot curry powder
- 400g can chopped tomatoes
- Salt and freshly ground black pepper
- A large handful of chopped coriander and mint leaves
Method
- Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
- Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
- Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.
For more delicious recipes or to find your nearest Slimming World group visit the Slimming World website
Top tip: Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.
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