SYN FREE CHINESE CHICKEN CURRY #glutenfree #diet

SYN FREE CHINESE CHICKEN CURRY #glutenfree #diet

Chinese Chicken Curry – Now you can Create one of the most mainstream takeaway dishes in your own home totally Syn Free.

I can perceive any reason why it's mainstream, it's pretty darn credible with regards to sauces. The wholesome data can be a bit of befuddling however, as it gives you the dietary data for the made up sauce when it would be a lot simpler if the nourishing data was given for a specific measure of the dry powder/flavor blend. That aside, whenever made up according to the parcel directions, it will cost you 4 syns per serving as per Slimming World. Which on the off chance that you have some syns extra and need an extremely speedy feast, it's ideal.

You will be satisfied to know, that the sauce freezes truly well as well, so in the event that you are stressed over having some available for fast dinners, at that point twofold or even triple up the formula and freeze a few bits. No one can really tell when you may simply be appreciative to have that syn free sauce sat in the cooler to make up this Chinese Chicken Curry. Veggie lover? At that point don't stress, you can make this absolutely veggie lover cordial, by trading the chicken stock for a vegetable one and afterward serving this with simply the vegetables and your side of decision.

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SYN FREE CHINESE CHICKEN CURRY #glutenfree #diet

INGREDIENTS
For the sauce:

  • 100g (3.5oz) of onion, chopped
  • 150g (5.5oz) of zucchini (courgette), chopped
  • 200g (7oz) of butternut squash, chopped
  • 1 clove of garlic, crushed
  • 1 tsp of grated ginger root
  • 1.5 tbs of curry powder (I used hot or medium, depending on how hot you like it)
  • 1 tbs of tomato paste
  • 1 tbs of soy sauce (not dark)
  • 1/4 tsp of Chinese five spice
  • 3 cups (720ml) of chicken stock
  • spray oil

For the curry:

  • 450g (1lb) of chicken breast, diced
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1/3 cup (80ml) of frozen peas

INSTRUCTIONS

  1. Spray a frying pan over a medium high heat with spray oil
  2. Add the onion, zucchini and butternut squash and fry for 2-3 mins to soften.
  3. Add the garlic and ginger and fry for 1 more minute.
  4. Add the curry powder, Chinese five spice, tomato paste and soy sauce and stir to coat.
  5. Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
  6. Add sauce to a blender and blend until smooth. Set aside.
  7. Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. Remove and set aside.
  8. Spray frying pan again with spray oil, add the onion and green pepper and fry for 2 mins.
  9. Add back in chicken,  pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through.
  10. Serve with your choice of sides. 

For More Details : bit.ly/2WipSeW

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