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Chicken curry recipe or bought sauce?
- Thread starter topsy
- Start date
tesmaralda
New Member
Heres one from my slimming world days you can add as much or as little curry powder as you want
http://www.minimins.com/wls-recipes-forum/100631-low-fat-chicken-curry.html
http://www.minimins.com/wls-recipes-forum/100631-low-fat-chicken-curry.html
vanilla-cupcake
Active Member
I havn't made a curry in ages!!
Make a roux first.....
To make approximately 1 pint......
25g butter
25g plain flour
600ml chicken stock
2 heaped tbsp of mild curry powder (Shwartz is good) (you could add more if you wish)
Add curry powder to the flour and mix it through.
Melt the butter in a heavy-based saucepan over low heat then add the flour and cook these ingredients gently for 2-3 minutes, stirring with a wooden spoon the whole time. Remove the pan from the heat and add some of the stock slowly. Keep stirring to avoid lumps forming.
Return the pan to a slightly higher heat then continue to add more stock, stirring the whole time as the sauce begins to bubble slightly and thicken. You will see the change in texture, Add little and often; blend to a smooth sauce as you go along and keep repeating this process until all the stock has been used. If the sauce is lumpy, whisk thoroughly with a whisk to break down the lumps until the sauce is as smooth as possible. The sauce should pour without being runny.
Fry off your chicken, onions and whatever veg you want to put in.. ie babycorn, brocolli etc
When frying the chicken you could add a few sprinkles of 'Shwartz Chinese 5 spice' if you wish, its delicious and gives a nice flavour!
Once your chicken etc is cooked add the curry sauce and bring to the boil, simmer for 5/10 minutes and its ready, you could add some salt if it needs it, I do
For a REALLY tasty curry add a few tablespoons of honey when its cooked, it is delicious and gives it a tiny sweet kick, its gorgeous, trust me!!
Make a roux first.....
To make approximately 1 pint......
25g butter
25g plain flour
600ml chicken stock
2 heaped tbsp of mild curry powder (Shwartz is good) (you could add more if you wish)
Add curry powder to the flour and mix it through.
Melt the butter in a heavy-based saucepan over low heat then add the flour and cook these ingredients gently for 2-3 minutes, stirring with a wooden spoon the whole time. Remove the pan from the heat and add some of the stock slowly. Keep stirring to avoid lumps forming.
Return the pan to a slightly higher heat then continue to add more stock, stirring the whole time as the sauce begins to bubble slightly and thicken. You will see the change in texture, Add little and often; blend to a smooth sauce as you go along and keep repeating this process until all the stock has been used. If the sauce is lumpy, whisk thoroughly with a whisk to break down the lumps until the sauce is as smooth as possible. The sauce should pour without being runny.
Fry off your chicken, onions and whatever veg you want to put in.. ie babycorn, brocolli etc
When frying the chicken you could add a few sprinkles of 'Shwartz Chinese 5 spice' if you wish, its delicious and gives a nice flavour!
Once your chicken etc is cooked add the curry sauce and bring to the boil, simmer for 5/10 minutes and its ready, you could add some salt if it needs it, I do
For a REALLY tasty curry add a few tablespoons of honey when its cooked, it is delicious and gives it a tiny sweet kick, its gorgeous, trust me!!
tesmaralda
New Member
I've found alll but one shop bought curry sauce are high in sugar and if you are sensitive to sugar they could be a problem. The only one that falls in to the less than 5g of sugar per 100g is from tesco Its on the international isle and is made by mumtaz by memory x
vanilla-cupcake
Active Member
I would be afraid to use something that cheaply priced I would imagine it only contained cr*p at that price, I would assume if it contained good ingredients they wouldn't sell it that cheap, you cant beat something homemade at least you know what goes into it
Last edited:
serenitylove
New Member
i always make it because im scared of the calorie content of most shop bought ones they are ladden although if your only eating a winy bit should be fine
vanilla-cupcake
Active Member
For some of us though a limited budget excludes snobbery over food
I assume that was aimed at me
Its far from food snobbery, you have no idea of the whole contents in jars, packets etc at least if its homemade you know exactly what goes in to it ie.. how much salt, sugar, fat etc that you put into it
I work to a budget myself, most of my veg is homegrown out my back, its all organic, seeds were bought in B&Q, this saves me a good bit on grocery bills and I have fresh veg most of the year round, I have that much my family and in-laws often get some too, this doesn't cost an arm and a leg to do
I wasn't having a go at anyone for what they eat I was purely advising that homemade is best, it tastes nicer and is healthier and I know I get much more enjoyment out of my food knowing I made it and not just emptied a jar out
Hi Topsy, Can't help with a recipe but, did you know that if you add natural yoghurt to a hot curry it will calm it down? It worked when I made the curry for the meeting too hot. That is why a lot of curry dishes are served with a yoghurt sauce. Whilst we're on that track, if you put too much salt into a meal you can add tomatoes to help rectify it.
Rebirth.
Rebirth.
shelbell
Proudly maintaining
I assume that was aimed at me
Its far from food snobbery, you have no idea of the whole contents in jars, packets etc at least if its homemade you know exactly what goes in to it ie.. how much salt, sugar, fat etc that you put into it
I work to a budget myself, most of my veg is homegrown out my back, its all organic, seeds were bought in B&Q, this saves me a good bit on grocery bills and I have fresh veg most of the year round, I have that much my family and in-laws often get some too, this doesn't cost an arm and a leg to do
I wasn't having a go at anyone for what they eat I was purely advising that homemade is best, it tastes nicer and is healthier and I know I get much more enjoyment out of my food knowing I made it and not just emptied a jar out
And when you've walked a mile in my shoes you can pass judgement on what I chose to buy and how I chose to cook. Until then though...
vanilla-cupcake
Active Member
Oh whatever Shell, i was merely commenting that homemade food is nicer, if you want to get serious about it go ahead, i'll pass if you dont mind, had enough cr*p on here without gettin into an argument about how food is bloody cooked!!
gaelic girl
Loving Being a Loser
I used to get the chinese curry sauces from my local butchers blieve it or not they came in packets. I think you can still buy them in some supermarkets. I know farmfoods do a nice curry sauce in a box that is ok on Slimming World diet i'm really sorry but i can't remember the name of it maybe someone will come along soon x
