Syn Free Chinese Chicken Curry
A whole lot of scrummy...

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Syn Free Chinese Chicken Curry

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Adjust Servings:
The Curry Sauce
200g - add more for a thicker sauce Butternut Squash Chopped
150g Courgette Chopped
150g Onion Chopped
2 Sticks Celery Chopped
1 Tsp Garlic Minced or Puree
1 Tsp Ginger Grated or Puree
2 Tbsp Tomato Puree
1 Tbsp Soy Sauce
750 ml Chicken Stock
2 Tbsp Curry Powder Use Mild, Medium or Hot
1/2 Tsp Chinese Five Spice
The Curry
450g Chicken Breast Diced in to bite size pieces
100g Onion Chopped
1 Green Bell Pepper Chopped
200g Mushrooms Sliced
100g Peas Frozen

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  • Extra Easy SP
  • Syn Free

    Our Ultimate Chinese Chicken Curry, a firm family favourite fakeaway meal...

    • 30 mins
    • Serves 4
    • Easy


    • The Curry Sauce

    • The Curry



    Our ultimate Chinese Chicken Curry is a speedy recipe that’s syn free and full of speed food adding some slimming power to your main meal. To be honest I’ve never opted for a curry from the Chinese you just never know what’s in there, so have steered clear.

    But since tweaking this recipe i’ve fell in love with it and it has become a firm family favourite meal. I batch cook the sauce to save time the following week (good in the freezer for up-to a month), it’s simple to create and doesn’t require tool many kitchen gadgets. I do however rely on my trusty Nutribullet to blitz up the sauce.

    By preparing the veg while the little one is having an afternoon nap and getting the sauce simmering, it can bubble away for 30-90 mins and just rest until your ready to put dinner on the table, with the last steps only taking 15 minutes or so.

    Why not try this with some syn free Egg Fried Rice

    Slimming World Syn Free Egg Fried Rice
    Slimming World Syn Free Egg Fried Rice
    (Visited 4,540 times, 2 visits today)


    3 mins

    Step 1 - The Sauce

    Spray a hot pan with FryLight add the onions, garlic and ginger stirring continuously.

    5 mins

    Step 2

    Add the Butternut Squash, Celery and Courgette, to soften.

    2 mins

    Step 3

    Mix the Curry Powder, Five Spice, Tomato Puree and Soy Sauce. Add to pan to coat vegtables.

    1 min

    Step 4

    Add the stock bring to boil and simmer for 30+ mins, then place in a food processor and blitz until smooth.

    15 mins

    Step 5 - The Curry

    Spray a hot pan with FryLight add the diced Chicken and cook until golden, add the bell pepper, onions and mushrooms. Cook for a further 5 mins. Ensuring the Chicken is cooked.

    5 mins

    Step 6

    Add the Peas, then cover the chicken with sauce and bring back to boil and serve.


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