Syn Free Creamy Chicken Curry | Slimming World

We’ve had quite a few people asking if we know of a nice, creamy Slimming World friendly curry recipe. So we thought we’d share this Syn Free Creamy Chicken Curry one with you.

Syn Free Creamy Chicken Curry

Although it’s not quite as creamy as a korma (and let’s face it we’re never going to be able to replicate that exactly without spending a fair few syns) this Syn Free Creamy Chicken Curry is perfect for those, like me, that like a creamier consistency.

We use chicken in this recipe, but you can use what ever meat you want. Why not try beef, lamb, turkey or even prawns.

Syn Free Creamy Chicken Curry

As you know we all need to eat as much speed food as we can, so we like to add a load into this curry just before the end of the cooking time, but this isn’t an essential part of this Syn Free Creamy Chicken Curry recipe, just an added bonus to help you along with your weight loss. Or you could just serve it with some extra veg if you prefer, or how about some cauliflower or broccoli rice?

When ever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Creamy Chicken Curry recipe. Or why not try the Coconut one!

Syn Free Creamy Chicken Curry

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Syn Free Creamy Chicken Curry

Votes: 28
Rating: 3.57
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Servings

Prep Time

Cooking Time

people 15 minutes 30 minutes

Print Recipe

Print Recipe

Calories

Weight Watchers

Slimming World 

381kcal 4

Smart Points

Zero

Syns

Per people Per people Per people
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. Spray a large pan with Frylight and heat
  2. Add onion, chilli, ginger and garlic and cook on a medium heat for a few minutes, until the onion starts to soften
  3. Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes
  4. Add the stock, allow to boil and simmer for a 5 minutes
  5. Reduce the heat to low add the tomato paste, yoghurt and chicken, and stir well. Cover with a lid and cook for 15- 20minutes stirring regularly.
  6. 10 minutes before the end of cooking add the chopped veg and a squeeze of lime juice
  7. Garnish with some more chopped coriander & serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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14 Comments
  1. This looks great! I’m sick of wasting syns on jars of sauce and curry paste. This will be dinner tomorrow. Thanks so much! 🙂

    1. Hi Estelle, We’re exactly the same, we hate wasting syns unnecessarily. It wouldn’t be so bad if the jars of sauce were only 1 or 2 syns but they are soooo high! we were shocked to find out the syn value of some pre made sauces!

    1. A little ramekin or small bowl, pack the rice in, turn upside down on plate and tap the base of the ramekin and it ~should~ look like in the pic.

  2. I’ve made this twice now and each time it’s made, the sauce seems to split and look curdl. What am I doing wrong?

  3. Just wondering. Last time I’ve cooked curry with yoghurt in, the yoghurt always curdled. Does the yoghurt curdle or is it alright or any ideas why it’s curdled for me in the past.

    Thanks PON

    1. Hi Rachel,
      The trick with yogurt (especially the fat free ones) is to heat it up very gently and try not to let it come to the boil. Also try taking the yogurt out of the fridge for a bit before you use it. That way it won’t be quite so cold when it hits the pan

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