Chicken curry recipes

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Chicken and Spinach Curry. (Slimming World Friendly..SYN FREE!!)

Chicken and Spinach Curry. (Slimming World Friendly..SYN FREE!!)

Add the diced chicken and fry until golden brown. 3 Chicken breasts (cubed). 2tbsp Medium Curry Powder. 1 chicken stock pot. Add the curry powder (i used 2 tbsp and couldnt really taste it so added more, if your unsure add less and add more to taste. Cook for around 15/20 minutes or until the chicken is cooked. #cookblogshare 3 Chicken. 1 chicken stock pot
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Slimming World Recipe:- Chicken Fried Rice, Curry Sauce & Crispy Seaweed

Slimming World Recipe:- Chicken Fried Rice, Curry Sauce & Crispy Seaweed

Curry Sauce. Leftover roast chicken, shredded OR 4 chicken beasts cooked and shredded. 1 tbsp curry powder. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes. When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further 10 mins then serve. 1 tbsp curry powder
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Butter Chicken Curry

Butter Chicken Curry

Add the sauce to the chicken and cashew nuts. Marinate the chicken in the garlic and ginger paste for 15 minutes and add the yoghurt mixed with chilli powder and leave for a minimum of five hours or preferably overnight. Place the chicken under a medium-hot grill for 12 minutes, do not turn. Add the cooked chicken and fry for 3-4 minutes. 8 Free range chicken thighs
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Chicken Curry to Die For

Chicken Curry to Die For

Add curry paste and coat chicken and onions, add mushrooms fry approx. 4 Chicken breasts (boneless and skinless) cut into 3 cm bits ish. 2-3 heaped teaspoons Madras curry paste (Pataks best) (don’t worry about the fact it’s madras, it’s the flavour profile you are looking for not the heat – I’ve tried all sorts trust me and this one is the best for this recipe). Fry off garlic, ginger, onions and chicken pieces for 5 minutes. 4 Chicken breasts (boneless and skinless) cut into 3 cm bits ish. 2-3 heaped teaspoons Madras curry paste (Pataks best) (don’t worry about the fact it’s madras, it’s the flavour profile you are looking for not the heat – I’ve tried all sorts trust me and this one is the best for this recipe)
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Easy chicken curry

Easy chicken curry

noneIngredients1 onion, finely diced2 garlic cloves, crushed4 chicken breasts, diced1 tbsp Tikka curry powder6 tbsp tomato puree200g passata400ml chicken stocksalt and pepperfresh corianderFrylightMethodSpray a pan on medium heat with Frylight, and gently fry the onion and garlic for a few minutes until the onion has softenedAdd the chicken and stir fry until you can't see any pink on the chickenAdd the curry powder and quickly stir in, then add the passata, tomato puree, chicken stock and seasoningBring to a bubble, and then simmer on a low heat for 20 minutes until the chicken has cooked throughAdditional InfoLovely served with broccoli and green beans (Slimming World suggest blanching them and then griddling), and rice if you wish. 4 chicken breasts
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