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Slimming World's chicken and potato curry

Slimming World's chicken and potato curry

Average rating: 4

(290 ratings)

This guilt-free chicken curry from Slimming World is lower in calories than an Indian takeaway and is ready in 40 mins.

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
(may need an extra 6 mins)
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

Slimming World's spicy chicken, spinach and potato curry

Spice level Medium
Freezable
Make in advance

Ingredients

Top tip: Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.

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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.

Syns per serving: Free* on Extra Easy
(When following the Slimming World diet you are allowed 15 syns per day)

Try the Slimming World Diet

By Slimming World

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating:

(290 ratings)

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Linda Williams

8:50 PM on 18 May, 2012

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Cooked this tonight and must agree with the first comment that it lacked flavour. To improve it I added 2 teaspoons of cumin as well as the 2 tablespoons of curry powder and also 1 chicken stock cube and 1 teaspoon of dried chilli flakes to give it a bit of a kick. Next time I will also par boil the potatoes as I also found they were slightly hard even though they were cut quite small. Made some Slimming World raita to go with it and it was delicious. Will definitely make it again:)

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Leanne Thomas

6:16 PM on 7 May, 2012

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cooked this recipe today for my family, nice and filling however hubby commented on how flavourless it was, and to be honest i must agree, how can i add more flavour? chicken stock instead of water?

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worlie

6:41 PM on 4 October, 2011

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WISH I KNEW THECALORIES IN THE RECIPES

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MCSharp

12:06 PM on 9 May, 2011

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Tasted fantastic. I found that it took a little longer to cook than suggested and if I were to cook it again I would part boil the potatoes before adding to the frying pan. Over all though a fantastic meal.

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Loves to bake

7:27 PM on 10 March, 2011

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Made this today - it went down well, easy to make and good to eat what more could you want, I did substitute mild curry powder as I dont like hot curries but it didnt detract from the tast!

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CurryMaster

3:19 PM on 27 February, 2011

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....sound good, here is a simple way to create an authentic very low calorie dish in less than 20 minutes using fresh curry pastes (take a look at Bipins Masala), simply add to meat/veg or fish, cook on ow heat for 20mins in a lidded pan and optionally fold in yoghurt or a cream substitute like Elma Light. Job done! .. absolutely delicious!

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emma

10:16 PM on 2 November, 2010

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i made this doesnt look all that nice but tastes great well be doing it again

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GTK Editor

10:59 AM on 26 October, 2010

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Hi Lynett - the potatoes are fried from raw and then cooked through once the tomatoes and water are added at step two. Jolene

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lynett

6:39 PM on 4 October, 2010

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i was just wondering, do the potatoes get fryed or do you boil them first?

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JillyT

3:57 PM on 4 October, 2010

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Have made this several times, also leaving out the corriander and mint leaves - love it - great to take to work for lunch too!

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