Speed Chicken Curry (Slimming World)

Hey , guys , it's Mel here again from we look fab .

Um , today I'm gonna share with you one of my , uh , chicken curry recipes .

Uh , so to start with , um , I've I've got some , uh , peppers and onions , so I'm gonna start by chopping up the onion , right .

You just wanna chop with your onions of roughly chops of nice big chunks .

So the same for the purpose .

OK , you wanna fry like , er a sauce first .

Wait for that to hot up before adding the , um , onions .

OK , so you add your onions to the , um , hot sauce pan and give that a good stir .

And what you want to do is just wait for them to soften up a little bit , right ?

So that the onion , as you can see , sort of started to brown and sort of softened up .

And to that , I'm gonna add a couple of tablespoons of , um , uh , medium curry powder .

Um , I've just got a regular supermarket brand , uh , curry powder .

Um , start to give that a stir .

Now , what I'm gonna do is I'm gonna add half a tin of chopped tomatoes to that , give another good stir and just let that cook down for just for a couple of minutes to release the , uh , curry spices .

OK , so that's cooked down really good .

Um , and what I'm gonna do is I'm gonna add , um , some some cooked from frozen chicken breast chunks .

Um , a bag of that .

Give it another good stir .

And also , you want to turn on your oven to about 100 and 80 degrees , so make sure your chickens coated with , um with the curry sauce there , and then I'm gonna add another half of the tomatoes and the peppers that we chopped up earlier .

Give that a good mix , and then just let that cook for literally a couple of minutes .

OK ?

So while the chicken is just cooking down for a couple of minutes , I'm just gonna add a tin of baked beans .

Uh , 200 grammes of passata .

And I've got a bunch of , um , coriander here .

I'm gonna take about two thirds of that bunch .

I'm gonna add that to the beans and the starter , and then I'm gonna give that a good blend .

Right .

So I've blend down that , uh , the beans and the pistachio with the coriander and that's turned into a really nice thick sauce , which I'm now gonna add to the chicken .

Right to that , I'm gonna add a couple of bay leaves , Um , some tomato puree about a tablespoon full , some salt and then give that a good stir .

OK , so once you've given that a good mix together , um , you're gonna transfer that into a casserole dish , OK , pop the lid on , stick that into the oven and leave that for 45 minutes .

OK , so that's been 45 minutes that's been in the oven and there we have it .

It's looking good .

So , um , what I'm gonna do the coriander that I set aside earlier .

I'm gonna take half of that add to the curry .

I'm just gonna mix that in just to leave it just for a couple of seconds or so A couple of minutes , I should say .

And by the way , just so that you know , the the reason I use the frozen , um , cook from frozen chicken is that what I've found is that when you actually cut into sort of this nice , big , chunky piece of chicken , it is so succulent , um , much nicer than using the fresh chicken OK , so there you have it .

Uh , really nice .

Um , homemade chicken curry , Um , served up with some pela rice for the full details of the recipe .

Um , like , below this video .

And , um , I hope you enjoy it as much as I do .

Thanks for watching .