Firstly, I hold my hand ups… this week’s YouTube recipe (live tonight at 6pm) is not my recipe at all and that you will find this many places. And secondly, it’s not to everyone’s taste and do recommend you taste as you go along and add extra curry or chilli if needed. However, it is loved by many and as this week has been all about my gardening, resting a poorly back from gardening and catching up with the latest series of Orange is the New Black, I needed a rest from creating recipes. So I basically cheated in the kitchen and needed something extremely quick, but at least it was still syn free and one of the quickest curries you can make (note these may be the only pros you think about it, so you need to try and decide for yourself).
This is the third time I’ve made this recipe and I will say, the first and last time I had blended the base, the flop attempt in the middle was where I didn’t blend it at all which was not pleasant; in fact, when I googled this recipe again for this time round, I followed one that did not blend it but I certainly wasn’t making that mistake again.
I also recommend you bulk up your curry with soft quick cooking veg, like mushrooms, courgettes, peas etc that can cope with a thicker consistency and quite possibly more chicken breast – I just used what we had to feed two of us.
2 tins of mushy peas
1 tin of chopped tomatoes
1 tin of baked beans
2-4 chicken breasts, chopped into bite size pieces (I used 2)
1 tsp curry powder
1 tsp chilli powder
1 garlic cloves, minces
1 large onion, diced/chopped
1 chicken stock cube
Any soft veg you wish (mushrooms, courgettes, peas etc)
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1. Blend all the tinned food.
2. Gently fry all the other ingredients together in a deep pan (preferably non stick) until the chicken is cooked and the onions are soft
3. Add any soft veg and stir in the blended mixture and gently simmer for approx 20 mins with the lid on
4. Serve with rice or jacket potato
What did you think? Did you love this for its quickness or would you rather be a synner? Let me know below and hopefully I will be posting more creative recipes soon!
Tastefully Vikkie x