05/01/2024
🤩Recipe of the Week🤩
🤩Chicken tikka masala dirty fries🤩
There’s no such thing as a guilty pleasure at Slimming World. Chips. Curry. Chips and curry… With a few clever swaps, it’s all up for grabs! This was taken from Slimming Worldʼs Food for the Soul cookbook – itʼs packed with more than 60 deliciously soothing, spirit-lifting recipes. And free when you commit to a 6 or 12 week countdown in group.
🤩Ingredients 🤩
⭐️800g floury potatoes, such as Maris Piper, cut into chips
⭐️3 tbsp fat-free natural Greek yogurt, plus 150g for the sauce
⭐️3 tbsp tikka curry powder, plus 1 tbsp for the sauce*
⭐️Small pack fresh coriander, a few leaves reserved to serve, the rest chopped
⭐️4 skinless and boneless chicken breasts, cut into strips
⭐️Low-calorie cooking spray
⭐️150g cherry tomatoes, halved
⭐️1 tbsp tomato purée
⭐️1 tsp red wine vinegar
⭐️1 medium red onion, very thinly sliced, to serve
⭐️1 red chilli, deseeded and thinly sliced, to serve
*Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.
🤩Method🤩
⭐️Preheat your oven to 220°C/fan 200°C/gas 7.
⭐️Cook the potatoes in a large saucepan of boiling water over a high heat for 10 minutes, then drain well.
⭐️Once the potatoes are on, mix 3 tbsp yogurt with the curry powder, chopped coriander and some seasoning in a wide bowl. Add the chicken and toss well, then set aside to marinate for at least 5 minutes.
⭐️Spread out the chicken in a non-stick roasting tin and spray with low-calorie cooking spray. Roast on the middle shelf of the oven for 20 minutes or until just about cooked through, then add the tomatoes and cook for another 10 minutes.
⭐️At the same time, spread the chips out in a large non-stick roasting tin, spray with low-calorie cooking spray and toss well. Cook on the top shelf of the oven for 25-30 minutes or until the chips are golden and crisp, giving the tin a shake halfway.
⭐️To make the sauce, mix the rest of the yogurt with the tomato purée, vinegar and extra curry powder in a small bowl.
⭐️Top the chips with the chicken strips and drizzle over the sauce. Scatter over the red onion, chilli and coriander leaves and serve with salad.