Slimming World’s chicken curry recipe is one of our favourite delicious and simple-to-make Slimming World dinners! It’s guilt-free too, making it the perfect Saturday night alternative to a takeaway. This Slimming World chicken and potato curry is easy to make, and it’s ready to be eaten in less than hour. This Slimming World curry recipe is so tasty, even those not following the Slimming World plan can enjoy it, so you don’t have to cook two meals if you’re following the Slimming World plan. The potato in the mix means you don’t need to serve it with rice and sides. This recipe serves 4 people and should take approximately 40 minutes to make. If you’re craving curry, make this light and tasty Slimming World recipe instead of getting a takeaway – it’s a lot healthier and cheaper. Any leftovers can be stored in an airtight container in the fridge for up 2 days. Reheat thoroughly before serving.
- 1 onion, peeled and finely chopped
- 794g skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
- 4 large potatoes, peeled and cut into large bite-sized pieces
- 170g baby leaf spinach, roughly chopped
- 2tbsp medium or hot curry powder
- 400g can chopped tomatoes
- A large handful of chopped coriander and mint leaves
To make your chicken curry, 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 400ml 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.
Recipe courtesy of Slimming World
Top tip: Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.