Mid-Week Meals: Chicken and Potato Curry

As I'm sure is the case with most women in the lead up to summer, I am currently in Battle With The Bulge and am trying to get myself Beach-Ready before I have to don a bikini again in three and a half weeks. This is a Slimming World recipe and is 0 syns on the Extra Easy programme.

Ingredients

·         1 onion, peeled and finely chopped

·         794g (1lb 12oz) skinless and boneless chicken breasts or thighs, cut into bite-sized pieces

·         4 large potatoes, peeled and cut into large bite-sized pieces

·         170g (6oz) baby leaf spinach, roughly chopped

·         2tbsp medium or hot curry powder

·         400g can chopped tomatoes

·         Salt and freshly ground black pepper

·         A large handful of chopped coriander and mint leaves

Method

1.       Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.

2.      Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.

3.      Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.

I served mine with brown rice and salad J