Slimming World South Indian Garlic Chilli Chicken

This spicy, garlicky chicken curry is packed with South Indian flavors and is low in syns for a healthier fakeaway option. It uses simple ingredients, no oil, and simmers lean chicken breasts in a fiery tomato-based sauce with garlic, ginger, and chilli.

Ingredients

• 4 chicken breasts, diced
• 2 teaspoons lazy garlic (or fresh, minced)
• 1 ½ teaspoons lazy ginger (or fresh, minced)
• 2 teaspoons turmeric
• 2 tablespoons curry powder
• 1 teaspoon chilli flakes or 1 red chilli, chopped
• 1 chicken stock pot (Melt), or 250ml chicken stock (low sodium)
• 1 can chopped tomatoes
• ¼ carton passata (about 100ml)
• 1 large onion, finely chopped
• 1 red chilli, chopped (add more/less for desired heat)
• 1 teaspoon sweetener (optional, helps balance acidity)
• Salt and pepper, to taste
• Fresh cilantro/coriander for garnish

Directions

1. Fry onions in a nonstick pan or with a few sprays of low-cal oil until softened.
2. Add garlic, ginger, turmeric, curry powder, and chilli flakes/chopped chilli. Cook until fragrant, stirring, about 1 minute.
3. Stir in diced chicken, lightly season with salt and pepper. Fry until all sides are seared.
4. Add stock pot/stock, chopped tomatoes, passata, sweetener, and extra chilli. Mix well and bring to a simmer.
5. Simmer gently, uncovered, for 20–25 minutes until chicken is fully cooked and sauce is thickened, stirring occasionally.
6. Adjust salt, pepper, and chilli to taste.
7. Garnish with chopped cilantro and serve hot with rice or salad.