I love a good curry, and my slow cooker chicken curry seems to be mighty popular amongst Slimming World followers! I’m guessing, because it’s quick and easy, and you can just put it on and forget about it. I do like to cook a curry on the stove sometimes though; the smells that fill my kitchen from the spices are just delightful.
This particular chicken & potato curry recipe involves grinding of spice seeds; you could just stick them in a mini hand blender, but doing it by hand with a pestle & mortar equals extra body magic! Kind of 😉 Also, this recipe is completely guilt free as it contains zero syns.
Ingredients (serves 2-3)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1/4 tsp cloves
- 4 cardamom pods, seeded
- 1 bay leaf
- 1/2 tsp Lazy ginger*
- 1 tsp Lazy garlic*
- 1 tsp Lazy chilli*
- 2 medium potatoes, peeled and diced into 1 cm cubes
- 1 large chicken breast, diced
- 1 medium red onion, roughly chopped
- 1 tin chopped tomatoes
- 250 ml chicken stock
*I almost always use Lazy ginger, garlic, and chilli, but you could use 1 cm piece ginger, peeled and finely chopped, 1 garlic clove, crushed, and 1 red chilli, deseeded and finely chopped
- Grind the spices with a pestle & mortar, or if you don’t own one of these then roughly blitz in a hand held blender.
- Spray a large pan with Fry Light and heat over a medium heat. Add the ground spices and fry for one minute.
- Add the onion, chicken, ginger, garlic and chilli, mix until everything is coated with the spices, and fry until the chicken is browned on the outside.
- To the chicken and spice mixture add the tomatoes, chicken stock and potatoes, and stir until well combined.
- Add the bay leaf and turn down to a low heat.
- Let the curry simmer until the chicken is cooked through and the potatoes are soft, stirring occasionally.
- Stir some syn free natural or greek yogurt through if you want it a little cooler or creamier, then serve with rice; add some speedy vegetables too if you wish.