Curries!!

[PinkParsnips]

I love curries but am struggling to cook them the SW way ie no oil as it always tastes so powdery at the end!

I know usually you would fry the spices for a while in oil but that doesn't work with fry light!

I use the quantities shown in the recipe and they are all brand new spices so not stale.

Does anyone have any tips for making a great SW friendly curry?

The chicken tikka masala on the website is really good and has grated onion you add at the same time as spices so that gives a bit of liquid and allows you to cook the spices for a bit longer.

Thanks I'll have to look for that, I did make tikka masala from one of the magazines last week but it didn't have grated onion in and still tasted powdery - can't be the same one so I'll have a look!

I use oil and syn it (6 syns per tablespoon).

I don't use their recipes for curries, I just make it as I usually would but with frylight and cook out the spices for longer on a lower heat.

To be honest I don't think I've ever made a good curry even pre-slimming world so I think I need a bit of practice!!

You could add your spices, onion and garlic to tomato purée to make a paste. Then fry that in the Frylight.
Mmm curry...

I think 2tbsp of olive oil is a healthy extra b so maybe use that?

I'm a huge fan of the chicken jalfrezi on the website! I make a big batch about once and week and serve it up to the work girls for lunch the next day, it's a really big hit!

Oh I didn't realise that about the oil being a healthy B, I might try the paste idea and if I can't get it right that way just use oil as HEB / syns thanks everyone.
Mm made myself fancy a curry now!

do them in the slow cooker without any oil. Just put all the ingredients in and switch it on that's what I do fairly frequently and its never been powdery.

I use 2tblspn of oil so I can cook the dry powder total 12 syns but it serves 4 so only 3 syns per portion and it tastes miles better IMO or use as a rub on the meat and slow cooker it.

The other technique is to one cal with onions and a little bit of stock or water. V v useful sue kreutzman technique, ie spritz. And if doing a korma style, a little bit if skimmed milk to give a creamy consistency.

Like that idea ancient thanks will give it a try

Theres a by far the best curry recipe on the website and it's just called chicken curry! I think you simmer the onions in stock for ages- lush!