Curries are one of my absolute favourites. I love experimenting with different ingredients and spices. For me, it is more about the taste, than the heat of the dish. You can always add a bit more curry powder but without the right spices it doesn’t always taste right.
Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion. This recipe serves 2 people and is syn-free.
2 chicken breast fillets
1 large onion sliced
1/2 red and 1/2 yellow peppers deseeded and sliced
1 tin of tomatoes – chopped
Salt and pepper
1/2 tsp cumin seeds
1/2 tsp chilli powder
1 tsp garlic granules
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
very low fat natural yoghurt and chopped cucumber to serve
cooked white rice
Or use beef, port or lamb.
Cut the chicken breasts into strips and fry in Frylight until cooked through.
Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
Transfer the chicken to the mixture and stir well.
Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
Stir in the tomatoes. Cover, reduce the heat to low and cook for about 5 minutes.
Serve with a side dish of very low fat natural yoghurt and chopped cucumber.
A quick meal at our house used to include the obligatory jar of curry sauce with some kind of meat and some rice.
A typical jar of tikka sauce like this is around 20 syns.
Now I’m on Slimming World…
I can’t reach for a jar of sauce as it’s crammed full of syns. It’s quick (not as quick) and easy to make your own sauce for no syns.
Serves 3-4 people
Ingredients: 2 tbsp curry powder, salt, pepper, Frylight, 2 tsp onion powder, 2 tsp of garlic puree, 1 tbsp chilli flakes, 2 tbsp tomato puree, 1/4 tsp sweetener, 2 x 400g tins of tomatoes, 6 tbsp very low fat fromage frais, cooked meat (I used leftover lamb from previous day, grilled chicken goes well with it).
Method: Put all ingredients except fromage frais and meat into a pan and heat on a medium heat for 2-3 minutes. Blend the tinned tomatoes with a hand blender and add to the pan. Bring to the boil, then add meat, then allow to simmer for 10-20 minutes. Take off the heat, stir in the fromage frais and serve.
I served mine with Asda Smart Price Golden Vegetable rice. 0.75 syns for half a pack.
Another quick curry that’s syn free. I love veggie curries and plenty of spice. It only takes about 30 minutes to make and can be frozen. This recipe can be found in Slimming World’s Curry Heaven book, £4.95, although I’ve adapted it slightly.
Ingredients: Frylight, 2 small onions diced, 2 tsp garlic powder, 2tsp ground ginger, 2 tsp curry powder, 1 red pepper diced, 1 green pepper diced, 1 cauliflower separated into small florets, 500g passata, 1tsp sweetener, 400g can chickpeas drained & rinsed, salt & pepper, fat free natural yoghurt, 2 tsp mint
Fry the onion in Frylight for 2-3 minutes.
Add the garlic, ginger and curry powder and stir quickly.
Add the peppers and cauliflower and cook for 2-3 minutes.
Add the passata, sweetener and chickpeas and bring to the boil.
Tonight I fancied trying a curry recipe that I’ve adapted from one of my cook books. It is not laden with sauce but makes a nice accompaniment with mashed butternut squash. I also added half a packet of Golden Vegetable Batchelors Super Rice (about 1 syn).
Beef Madras – serves 2 people.
2 medium onions, diced
3 cardamon pods
1 tsp ground ginger
1 tbsp of dried chillies
1/2 tsp garlic powder
1 tbsp curry powder
400g beef sizzle steaks cut into bite sized pieces.
1 tsp ground coriander
1/2 tsp ground cumin
Fry the onion, cloves and cardamon pods for 2-3 minutes on a medium heat.
Add the ginger, chillies, garlic powder, curry powder and beef.
Fry until the beef is brown.
Add the coriander and cumin.
Cook on a low heat for 15 minutes. Stirring occasionally.