Mushy Pea And Chicken Curry

Serves 4 people.

The chicken can be replaced with beef if preferred.

Curried powder can be added to the blitzed vegetables, this can be frozen and used later as a curry sauce.

Prep Time : 10 minutes

Cooking Time : 20 minutes

Ingredients

• 1 tin mushy peas
• 1 tin beans
• 1 tin chopped tomatoes
• 4 chicken breasts
• 2 tsp curry powder
• 1 tsp paprika
• 1 medium onion
• 1 red pepper
• Sliced mushrooms
• Fry-lite (low cal spray)

Method

1. Blitz the peas, beans and chopped tomatoes in a blender.
2. Chop the onion and pepper
3. Cut the chicken breast into cubes
4. Using fry-lite, heat a wok over medium-high heat
5. Fry the chicken cubes until softened and cooked through
6. Add the onion, pepper and mushrooms and fry for 6-7 minutes
7. Add the blitzed peas, beans and tomotoes
8. Add the curry powder and paprika
9. Stir well over a medium heat until it is cooked through
10. Add more curry powder if needed
11. Serve on a bed of rice or chips

Diet Cola Chicken

ready in 50 mins

Ingredients

• Frylite
• 4 Chicken breasts, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 onion, finely chopped
• 330 ml can diet coke
• 200 ml boiling chicken stock
• 120 ml passata
• 4 Tbsp tomato puree
• 2 garlic cloves, finely chopped
• 2 Tsp Worcestershire sauce
• 1 Tbsp soy sauce
• 200g sugar snap peas
• 1Tsp mixed herbs

Method

1. Spray a wok with frylite and place over a high heat
2. Add the chicken, peppers and onion and stir-fry for 5 minutes or until lightly browned
3. Add the diet coke, stock, passata, tomato puree, garlic, soy sauce, mixed herbs and worcestershire sauce and stir well
4. Bring  to boil and reduce heat , cover and simmer for 15 minutes approx or until chicken cooked through
5. add the sugar snap peas and turn heat up slightly
6.  Cook for a further 10 minutes

This recipe is from Slimming World and is syn free