Slimming World Chicken Korma – 2 Syns
A really authentic curry dish, with virtually no Syns
I’ve always been quite a curry lover. There’s quite a few really nice curry recipes available with Slimming World. Some taste authentic, some are not quite so. I saw this recipe for a 2 Syn Chicken Korma on Pinch of Nom recently, and thought I’d give it a try. The comments on the recipe there were really positive, saying that the recipe is indistinguishable to one from an Indian Takeaway.
I was a little dubious, especially with the mixture of carrot and butternut squash. I must admit though, it is actually as good as they say. I would quite easily say that it was tastier than one from a takeaway. The one thing that I will advise is that you mustn’t try and reduce the Syns any further. The recipe needs to have Flora Light and Flour, otherwise the recipe won’t thicken properly.

2 Syn Chicken Korma
Ingredients
Korma Spice Mix
- 1 tsp Ground Coriander
- 1 tsp Paprika
- 1 tsp Tumeric
- 0.5 tsp Ground Cumin
- 0.25 tsp Cardamom Powder you can grind the seeds from 10 pods if you can't find powder
- 0.25 tsp Ground Cinamon
- 0.25 tsp Black Pepper
- pinch Ground Cloves
- pinch Dried Chilli Flakes
Korma Curry
- 1 Onion chopped
- 2 Garlic Cloves crushed & chopped
- 2 cm Fresh Ginger finely chopped
- 1 tbsp Tomato Puree
- 1 Tin Chopped Tomatoes
- 2 tbsp Water
- 2 Chicken stock cubes
- Juice of 1 Lime
- 25 g Sukrin Coconut Flour you can use other flours as well
- 2 tbsp Flora Light
- 200 g Coconut Muller Light
- 0.5 Butternut Squash peeled and diced
- 2 Carrots peeled and diced
- 3 Chicken Breasts diced
- 3 Peppers any colour sliced
Instructions
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Place the diced butternut squash and carrot into a bowl along with 2tbsp water. Cover with clingfilm and microwave for 7-8 minutes, until they're soft.
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Spray a frying pan with fry light. Fry the ginger, onion and garlic until the onion has browned.
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Empty the pan into a food processor along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour and cooked carrot / butternut squash (along with the water from the bowl) and blitz until smooth.
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Spray a frying pan with fry light. Pour the mixture from the food processor into it along with the lime juice, Flora light, spice mix, yoghurt and stir well.
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Add the diced raw chicken and simmer with the lid on for 20 minutes, making sure to stir often. If the sauce is a little too thick, then add a few drops of water.
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Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
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Serve with Rice / Slimming world chips
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