Does anyone have receipe for a slimming world curry sauce

[heavenis]

I want to do a chicken curry but don't want to use a jar. Does anyone have a receipe for a sauce please.
Just started back on slimming world today.

Sorry recipe

no but bumping up fpr ypu as I too would be interested

I've found one in the latest SW mag
Turkey tikka masala
Serves 4
Green 0 (add 6 syns if not using turkey as healthy extra)
Orginal 0 (add 6syns if not using new potaoes as a HE)
10oz/283g cooked turkey
1lb 12oz/794 cooked new potatoes(skin on)
1 lemon
4 tbsp very low fat natural yogurt
1 onion
1in/2 1/2cm fresh root ginger
2 garlic cloves
fry light
4 tbsp tikka powder
400g can chopped tomatoes
1/4pt/142ml stock made with chicken bovril
Salt and freshly ground pepper
2tbsp freshly chopped coriander.

Roughly chop the turkey and thickly slice potatoes and place in a bowl. Squeeze the juice of the lemon and add to the bowl with the yogurt. Set aside.
Peel and chop onion and grate the ginger and peel and crush garlic. Heat a frying pan sprayed with fry light and cook the onion,ginger and garlic with the tikka powder for 5 minutes.
Stir in the tomatoes and the stock and cook for a further 5 minutes. Then add the turkey and potao mixture. Stir thoroughly,season well and heat (do not allow to boil as the yogurt may curdle)
Divide between four serving bowls sprinkle with freshly chopped coriander and serve with a chunky salad.

I've got a whole little booklet on curry's, which I got with asw mag last year will look it out.

There you go heavenis looks nice

I think you can adapt it to your own taste I am using chicken and not adding potato.
But a least I know the basics to make a sauce which will be syn free.

spicy beef curry.

5 garlic cloves
1lb/454g extra lean minced beef
2tsp ground cumin
1tsp ground ginger
2tsp ground corriander
1/2 tep chilli powder
2tbsp freshly chopped coriander
1 egg
1 pint / 568ml beef stock made with bovril
1 tbsp freshly chopped root ginger
4 cloves
4 cardamon pods
1in 2 1/c cms piece cinnamon stick
1 tsp ground coriander seeds
3 tomatoes
5 tbsp very lov fat natural yogurt

1. Peel and finely chop one onion and peel and crush two garlc cloves.

Place in a bowlwith minced beef, 1tbsp cumin, ginger and turmeric and thr ground coriander. Beat the egg and stir into a bowl.Divide the mixture into 16 equal portions / shapes creating small balls in you hands. set aside and store in a cool place.

2. Make the sayce - peel and finely chop the remaining onion and peel and crush the remaining garlic place in a pan with half the stock cover and bring to the boil cook for 10 mins uncover nad simmer for 20 mins until onions are tender and syrupy.

3. stir in the remaining spices and cook gently for 2 -3 mins meanwhile skin the tomatoes pierce the skins and place in a bowl on boiling water for 30 seconds -drain and remove the skin - roughly chop the flsh and add to pan. Stir in yougurt and then add remaining stock and heat through until in reaches simmering point.

4. Add the meat cover and simmer gently for 25 mins - stir occasionally to prevent the sauce sticking - if necessary add more stock to the water as the sauce will reduce comsiderably.

serves 4.
syns - free on original
green - 41/2 syns - (add 6 syns if not using minced beef as a H/E)

Creamy Chicken Curry

4 chicken breasts
3 garlic cloves
250g pot very low fat natural yogurt
2 tsp turmeric
2 onions
3/4/426ml chicken stock made with boveril
3 cardamom pods
1in / 2 1/2cm piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp crushed coriander seeds
1 tbsp finely chopped ginger
1 tsp ground cumin
1/2 tsp chilli powder
salt and freshly ground black pepper
2tbsp freshly chopped coriander.

1. slice the chicken and palce in a bowl. Peel and crush the garlic mix with the yogurt and the turmeric and pur over the chicken. ocver and leave to marinate in the fridge for at least 4 hrs or overnight if poss.

2. Peel and slice the onions and place in a pan with the stock. cover the pan bring to the boil and cook for a further 10 mins reduce the heat uncover and cook gently for 20 mins until the onions are tender and golden.

3. Add all the spices to the pan and cook for 3-4 mins. then add the chicken and the yougury marinade. cover and simmer very gelntly over a low heat for 45 mins until the chicken is cooked. season with salt and pepper and serve innediately sprinkled with fresh coriander.

free on a original
green - 1/2 syns (add 6 syns is not using H/E for chicken)

Thanks fairydust they look nice.

Spicy vegetable curry

2lb/908g potatoes
2 carrots and 3 red onions
3 celery sticks and 4 courgettes
1/2 head each of broccoli and cauliflower
fry light
2 level tbsp curry paste
2 garlic cloves
400g can chopped tomatoes
4oz / 113g peas
3 handfuls of spinach
6 cloves 1/2 tsp tumeric, 1 tsp chilli powder and 5 cardamom pods
fresh corriander to serve

1. Peel and chop the potatoes, carrots and the onions trim and chop the celery courgettes and broccoli and cauliflower

2. heat the fry light in a pan and saute the curry paste celery and onion peel and crush the garlic add to the pan and stir fry for a further 3 mins.

3. Add the potatoes cook for 2 mins the nadd the tomatoes and remianing vegetables 3floz /85ml water and the spices cook on a low heat until tender.

4. top each serving of curry with a prig of corriander and enjoy with a pile of boiled rice

free on a red
1 on a green

have lots more if anyone wants any

oh wow, they're great any Korma ones