Slimming World - Chicken Pasanda Sizzler with Roasted Cauliflower and Broccoli

Serves 4
Syns - Original half a syn


1 tbsp medium curry powder
150g total 0% fat greek yogurt
juice of 1 lemon
1in piece fresh root ginger, grated
4 chicken breasts, cut into bite-sized pieces
1 head of cauliflower cut into florets
1 head of broccoli, cut into florets
2 tsp cumin seeds
fry light
Salt and freshly ground black pepper
1 large onion, chopped
1 cinnamon stick
2 level tbsp tomato puree
A handful of fresh coriander, chopped
1 green chilli, sliced


1. Mix the curry powder, yogurt, lemon juice, ginger and garlic together in a non-metallic dish and add the chicken chunks. Cover and leave to marinade in the fridge for 30 minutes.
2. Preheat the oven to 200c/400f/Gas 6. Spread the cauliflower and broccoli florets onto a large baking tray, sprinkle over the cumin seeds, spray with fry light and season. Mix together well and roast in the oven for 35 minutes
3. Meanwhile, heat a deep frying pan sprayed with fry light. Soften the onion and cinnamon stick for 5 minutes. Add the chicken and the marinade and cook for 3 minutes.
4. Stir in the tomato puree and 100ml water and bring to a simmer. Cover and cook for 10 minutes
5. Serve the pasanda garnished with coriander and green chilli, and accompanied with the roasted cauliflower and broccoli