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

Servings 4

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

  1. 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.
  2. Spray a frying pan with fry light. Fry the ginger, onion and garlic until the onion has browned.
  3. 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.
  4. 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.
  5. 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.
  6. Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
  7. Serve with Rice / Slimming world chips

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