This Syn Free Chicken Jalfrezi is the PERFECT family Slimming World curry. It’s also a doddle to make as it’s a one pan wonder!
I LOVE, LOVE, LOVE Indian food.
Unfortunately it’s not my other half’s favourite, but I kid you not, the first surprise when I became a SW member was that Slimming World curries were equally as delicious!
So now when I flick through charity shops’ books, I can never resist a cookbook like Fat-Free Indian by Husain & Kanani.
At first glance, it looks rather dated, but don’t let that put you off; it’s got the best index of recipes compared to my other ones.
And I’m even more determined, seeing 2016 as a fresh start to add more Slimming World curry recipes to my list.
I’ve said it time and time again, I rarely order anything other than a Bhuna when getting a takeaway. But at home I don’t like to cook the same thing too often.
How else can learn new things, eh?
So I took a chance on by adapting their Chicken Jalfrezi in to a Slimming World curry. And it really is yummy. Better still, it’s quite quick. So here it is if you’re looking for something different to try too.
If you like this, then you’ll probably love my Syn Free Chicken Bhuna which is my all time favourite Slimming World curry.
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HOW TO MAKE SLIMMING WORLD CURRY: CHICKEN JALFREZI
Slimming World Syn Free Chicken Jalfrezi
- 400g chicken breast (cut in to smallish bite size pieces)
- 1 tsp cumin seeds
- 1 onion diced
- 1 red pepper diced
- 1 green pepper diced
- 1 garlic clove minced
- 2 cm piece of ginger peeled and grated
- 1 tbsp curry powder
- 1/4 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp water
- 400g tin chopped tomatoes
- 1/4 tsp salt
- 1 tbsp dried coriander leaf
- Spray a large frying pan with frylight and gently fry the cumin seeds for 3 minutes until starting to smoke gently.
- Now add all the vegetables and saute until the onions have softened.
- Add all of the spices and salt (hold back the coriander leaf) and cook for another two minutes, then add the chicken and 1 tbsp of the water, place a lid on top and cook on a medium to low heat for a further 10 minutes.
- Then pour in the tomatoes, stir in the remaining coriander amd 1 tbsp of water and replace lid to cook for a final 15 minutes, stirring occasionally.