Chicken Curry Bakes
Next time you fancy a golden bakery treat, rustle up a batch of these slimming-friendly Chicken Curry Bakes at home instead! Inspired by our popular Steak Bakes recipe, we’ve spiced things up with a quick-yet-tasty mild curry filling, before baking it to perfection inside a humble sandwich thin. They’re delicious for lunch with a side of Homemade Oven Chips!
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NutritionPer Serving
- Calories155
- Carbs20g
- Protein11g
- Fat2.6g
- Saturates0.7g
- Sugars2.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who knew a simple sandwich thin from the supermarket could be turned into a tasty lunch that gives the bakery chains a run for their money?! If you’ve ever tried our Steak Bakes, you’ll already know they turn golden and crisp in the oven, so you don’t feel like you’re missing out on the pastry.
The filling for this one is a simple chicken curry that comes together in about half an hour. It’s mildly spiced to keep these bakes nice and family friendly, although you could use hot curry powder instead if you prefer! If you want to save some time, you can always prep the curry in advance, or use a tinned chicken curry – just be sure to work out any additional calories if you’re keeping count.
You’ll want to make sure your curry has a nice, thick sauce once it’s cooked, so there isn’t too much moisture when you add it into your sandwich thins. Crimp the edges well with a fork to keep all the tasty filling locked inside!
These are a real treat for lunch, served hot or cold, on their own or with a side of Homemade Oven Chips.
What diets are theses Chicken Curry Bakes suitable for
This Chicken Curry Bakes recipe is suitable for dairy-free diets. It can be made gluten-free if you swap the sandwich thins for a suitable gluten-free alternative.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken Curry Bakes?
Nope! You won’t need any special ingredients to make this recipe. We’ve used soft sliced sandwich thins made by Warburton’s, but some supermarkets make their own brand. They can be found in the bakery aisle.
There are a couple of bits of equipment that will make this recipe easier.
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A CRIMPiT is a handy bit of kit to have if you often use sandwich thins to make a toastie for lunch. It’s not essential for this recipe, but it makes sealing the edges quick and easy!
You’ll need a cooling rack to place your bakes on when they come out of the oven. This will help to prevent them becoming soggy as they cool.
How many calories are in these Chicken Curry Bakes?
There are 155 calories per portion in this Chicken Curry Bakes recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 4-5 minutes until soft and lightly golden.
Step 2
Add the chicken and cook for 5 minutes until sealed on all sides. Add the garlic, curry powder and turmeric and cook for about a minute, then stir in the water and tomato puree. The water should just cover the chicken. Simmer, uncovered, for 15-20 minutes over a medium heat, stirring frequently, or until the curry has reduced and thickened and the chicken is cooked. The curry should be thick, so that it won’t seep out of the bakes. If the curry is too thin, continue simmering for a bit longer until reduced and thickened. Season to taste with salt and black pepper, then set aside and leave to cool slightly.
Step 3
Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.
Step 4
Split the sandwich thins in half and lay out on a chopping board. Divide the chicken curry filling into 6 portions.
Step 5
Place a portion of the slightly cooled filling in the centre of each of the 6 sandwich thin halves, leaving a 1cm gap around the edge.
Step 6
Brush beaten egg around the edge and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges firmly to seal. Use a fork to crimp the edges and seal well. Repeat until you’ve made 6 bakes.
Step 7
Place the bakes on the lined baking tray and brush all over with the remaining egg. Place in the preheated oven and bake for about 10 minutes or until golden brown.
Step 8
Remove from the oven and place the bakes on a cooling rack. You can serve these hot or cold, but we prefer them served hot. Serve with Homemade Oven Chips or other accompaniment of your choice.
What could I serve with these Chicken Curry Bakes?
We like to enjoy these on their own for lunch, and sometimes add chips on the side when we’re feeling extra hungry!
How do you know when Chicken Curry Bakes are cooked?
You should cook the chicken until the juices run clear and there is no pinkness left in the middle. You will need to let the curry simmer for around 20 minutes, until it has reduced and thickened. If it is too runny, leave it to simmer until it reduces further. The curry sauce needs to be thick enough that it won’t seep out of the bakes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chicken Curry Bakes in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover Chicken Curry Bakes in the fridge for 1 or 2 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chicken Curry Bakes?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Chicken Curry Bakes?
From chilled: Reheat in the oven at 180ºC for 5-10 minutes, until piping hot throughout.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Chicken Curry Bakes
Next time you fancy a golden bakery treat, rustle up a batch of these slimming-friendly Chicken Curry Bakes at home instead! Inspired by our popular Steak Bakes recipe, we’ve spiced things up with a quick-yet-tasty mild curry filling, before baking it to perfection inside a humble sandwich thin. They’re delicious for lunch with a side of Homemade Oven Chips!
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 155
- Carbs 20G
Instructions
- Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 4-5 minutes until soft and lightly golden.
- Add the chicken and cook for 5 minutes until sealed on all sides. Add the garlic, curry powder and turmeric and cook for about a minute, then stir in the water and tomato puree. The water should just cover the chicken. Simmer, uncovered, for 15-20 minutes over a medium heat, stirring frequently, or until the curry has reduced and thickened and the chicken is cooked. The curry should be thick, so that it won't seep out of the bakes. If the curry is too thin, continue simmering for a bit longer until reduced and thickened. Season to taste with salt and black pepper, then set aside and leave to cool slightly.
- Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.
- Split the sandwich thins in half and lay out on a chopping board. Divide the chicken curry filling into 6 portions.
- Place a portion of the slightly cooled filling in the centre of each of the 6 sandwich thin halves, leaving a 1cm gap around the edge.
- Brush beaten egg around the edge and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges firmly to seal. Use a fork to crimp the edges and seal well. Repeat until you've made 6 bakes.
- Place the bakes on the lined baking tray and brush all over with the remaining egg. Place in the preheated oven and bake for about 10 minutes or until golden brown.
- Remove from the oven and place the bakes on a cooling rack. You can serve these hot or cold, but we prefer them served hot. Serve with Homemade Oven Chips or other accompaniment of your choice.
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Recipe notes
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