This is a mindblowingly good curry. It’s as hot as you’d like to make it (I am not a fan of hot curries so it’s mild as anything) but it’s rich in flavour and aroma and intense.
I made this for friends and thought it was so gorgeous I ate three portions straight after each other, and then had another portion for lunch the next day. When I was putting it in my lunchbow I ran my finger around the pan to get all the sauce up, licking it like a greedy cat. That’s how delicious this is. It’s wonderful.
It’s also super easy to make, fairly cheap (it uses thigh not breast with frozen veg) and absolutely 100% FREE on Slimming World.
Can you tell I’m excited by this one?
- 2 bay leaves
- 1 tablespoon of ground cinnamon
- 2 cardamom pods
- 2 teaspoons of cumin seeds
- 1 onion, diced
- 2 teaspoons of ground ginger
- 3 crushed garlic cloves
- 500g of passata
- 2 tablespoons of curry powder
- 500g skinless chicken thigh fillets, cut into large chunks
- 500g of frozen mixed vegetables
- 700ml of good chicken stock
- 150g of fat-free froamge frais
- Coriander and lemon wedges to serve
- In a large, deep frying pan fry the bay leaves, cinnamon, cardamom, cumin seeds and onion for two minutes in a little oil on a medium-low heat. Add the garlic, ginger, passata and curry powder. Cook for five minutes more
- Add the chicken and the frozen veg. Pour over the stock and bring to the boil. Reduce the heat to low and let it simmer for 25 minutes. Every ten minutes or so give it a stir to stop it sticking
- Remove the bay leaves from the curry and stir through the fromage frais. Serve with coriander and lemon wedges