Since starting with Slimming World, 20 weeks ago, I haven’t had a takeaway! In the last few weeks however, the notion for an Indian became too much so I set about trying to create a ‘syn-free’ version to have guilt free and the recipe this week is a cracker!
Indian food is all about the marinading process, good food shouldn’t be rushed! It’s a fresh dish, packed full of flavour and a must try for anyone! Even those die hard Indian fans will fall in love with it, so if there are any of my recipes you try at home please make sure you give this one a go!
If you’re not following a diet plan of any sort, this dish is best enjoyed with an ice cold beer 😉 Responsibly, of course!
I’ll list ALL the ingredients first, hopefully the majority are already in your cupboards!
Ingredients
Fresh Root Ginger
Bag of Mixed Chillis
Mild Curry Powder
Hot Curry Powder
Coriander
Cumin
Cinnamon
3 Cloves of Garlic
Chicken Bovril
1 Chicken Stock Cube
Boiling Water
1 x 500g Carton of Passata
1/2 Onion
Red and Yellow Pepper
1/2 Carrot (optional)
3 Good Sized Mushrooms
2 Generous Chicken Breast Fillets
So now you have all the ingredients, first thing to do is ‘marinade’ your chicken.
Chop your chicken breasts into nice sizeable chunks and coat in the following:
1/2 one piece of root ginger, chopped
1/2 red and 1/2 green chilli, chopped (I didn’t deseed for this recipe)
1 tbsp mild curry powder
2 garlic cloves, chopped roughly
1 tsp of chicken bovril
1 crumbled chicken stock cube
1/4 mug of boiling water
Bung all those in with the chicken in a dish and mix well, the result should look very fresh and smell devine!
Best to leave your mixture for approximately half an hour to really soak up the flavours, longer if you have the time.
After half an hour follow the rest of the recipe for a mouthwatering experience!
Method:
1. Fry onion and the last clove of garlic in some low calorie spray oil until soft and golden, add 1/2 Red Pepper and 1/2 Yellow pepper, the 3 Mushrooms, 1/2 Carrot (peeled and cubed) and continue to fry until mushrooms start to golden.
2. Add your marinaded chicken, fry only long enough to seal, no longer!
3. Coat the whole mixture in the pan with 1 & 1/2 tbsps mild curry powder, 1/2 tbsp hot curry powder, 1 & 1/2 tbsp coriander, 1/2 tbsp cumin, 1/4 tbsp cinnamon and fry for 2 – 3 minutes until chicken is completely coated then crumble the remaining chicken stock cube over the mix and stir well.
4. Add 3/4 of the carton of Passata, bring to the boil, stirring continuously then simmer for 20 minutes (add more passata should you need to)
5. Whilst your Rogan Josh simmers, boil some Basmati Rice.
Serve, eat and enjoy thoroughly – Guilt Free and Syn Free for all my fellow Slimming Worlders out there!
