When I was growing up, takeaway curries were a big family favourite. We’d order about a tonne of food and all dig in and share together. However, as I got older I found that takeaway curries really started to feel heavy and almost exhausting to eat. I still enjoyed one on occasion, but they most definitely became a treat as opposed to something I could enjoy all the time. I really started to miss them, particularly when I started on Slimming World until I realised that I could make incredibly delicious homemade curries without any of the guilt! This recipe for Low Syn Chicken Curry is a follow up to some of my previous curry recipes, and I can honestly say that it surpassed anything I’ve made in the past!
What Makes This Low Syn Chicken Curry The Best…?
If you’re asking yourself how I can claim that this is the BEST low syn chicken curry out there, you’d be perfectly justified. The short answer is I can’t prove it to you until you try it for yourself, but what I can do is promise you that in my experience I have never created or tried a better low syn chicken curry in all of my time on Slimming World. What sets this curry aside is just how creamy and silky the sauce is, not to mention that it is packed with some of the most subtly blended flavours of anything I have ever cooked. The funny thing is, I didn’t even set out to make this as a recipe…I was just cooking for me and my boyfriend at home. When it turned out so well however, I knew I simply had to share it with everyone else. The recipe serves four at just four syns each, but the best thing is that this seriously doesn’t taste or look like diet food in the slightest!
That’s not to say that I haven’t seriously enjoyed the other curries I’ve made, particularly the more Eastern varieties, but when it comes to Indian style curries I have always missed that silky smooth texture that you get from this low syn chicken curry. I’ve made some delicious tomato based curry recipes in the past and they’ve been awesome, but this recipe really has something special. That something special is without a doubt achieved through the use of low-fat coconut milk! I have to admit however, that I was a coconut milk sceptic, mainly because I really really dislike the taste of coconut on its own. This recipe however simply blends that base flavour in together with all of the beautiful spices to make a sensational sauce.
Making Low Syn Chicken Curry
The most important thing to remember when you’re making this low syn chicken curry is that taking that extra few minutes to properly sweat the onions, cook off the spices and thicken up the sauce is really worth it. I make a lot of super quick recipes, which have their place in my very busy week, but this recipe is one that should be savoured. That’s not to say it takes loads of time, half an hour at most, but don’t be tempted to rush it or take it off the hob before it has gone super creamy. It is best served over a bed of fluffy rice, with just a blob of fat-free natural yoghurt on top and a hint of coriander.
Serves Four Servings
A low syn chicken curry for just 4.25 syns per portion!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 4x Large Chicken Breasts (sliced/diced)
- 1x Large Onion (diced)
- 2x Cloves Garlic (minced)
- 2tsp Grated Ginger
- 1x Fresh Chilli (finely chopped, seeds removed)
- 2tsp Garam Marsala
- 2tsp Ground Cumin
- 2tsp Ground Turmeric
- 1tsp Ground Corriander
- 1x 400ml Can Light Coconut Milk (switch to full fat if not following a low fat diet)
- 300ml Passata/Chopped Tomatoes
- 1/2 Pint of Chicken Stock
- Juice of Half a Lemon
- 1tbsp Corn Flour
- Low Calorie Cooking Spray
- Over a high heat spray a deep frying pan with low calorie cooking spray and add the onions. Allow the onions to begin sizzling and then reduce the heat to a low-medium heat.
- Stir the onions until they soften and turn a caramel brown, but don't allow them to burn.
- Add the spices, ginger, chilli and garlic and mix together with the onions and increase to a medium heat.
- Cook the spices for 1-2 minutes, until you get a really fragrant scent from the spices, constantly stirring in the pan.
- Add the chicken breast and fry until the chicken begins to brown.
- Add the coconut milk and passata and stir together until smooth. Add half of the chicken stock.
- Cover and leave on a medium heat for 10 minutes.
- After 10 minutes, mix a few tablespoons of the mixture together with your tablespoon of cornflour. Do this in a separate container and always add the cornflour first. When you have a loose paste, stir this into the main mixture.
- Cover again and leave to boil for a further five minutes, then uncover and continue to cook (stirring occasionally) until the sauce begins to thicken up and go glossy.
- If your sauce thickens too much, or before your chicken is really tender, then add a bit more of your chicken stock to loosen it back up.
- When your sauce is thick and shiny you are ready to serve!
Based on light coconut milk as 4 syns per 100mls. Always check the syns for your specific brand and adjust accordingly. Cornflour = 1 syn per tablespoon. Full mixture = 17 syns. Serves four. Syn values correct at time of writing. Please do not screenshot this recipe!