Slimming World - Green Masala Curry

Serves 4

Ready in about 45 minutes

Orignal 2 and a half syns Extra easy 2 and half syns


For the green masala paste

1 onion, finely chopped
Fry light
4 large handfuls of fresh coriander, roughly chopped (reserve a few to garnish)
1-2 green chillies, deseeded and roughly chopped
2 large handfuls of fresh mint leaves, roughly chopped
1in/2.5cm piece fresh root ginger, finely grated
2 tsp ground coriander
1 tsp ground cumin
juice of 1 lime

For the Curry

1 bay leaf
4 skinless chicken breast fillets, cut into large bite-sized pieces
7fl oz/ 198ml reduced-fat coconut milk
14fl oz/397ml chicken stock
salt and freshly ground black pepper
1 red chilli, deseeded and finely chopped


1. Fry the onion in fry light over a medium heat for 6-8 minutes, or until softened, Transfer to a food processor with the remaining masala paste ingredients and blend well, adding a few tbsp of the stock if its too thick.

2. Heat a deep pan sprayed with fry light. Add the paste, bay leaf, and chicken pieces. Stir-fry over a medium heat for 2-3 minutes making sure the pasta does not stick to the pan. (if it starts to, add a splash of water)

3. Stir in the coconut milk and stock and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes or until the chicken is cooked through. Season to taste, then scatter over the chopped chilli. Serve garnished with coriander.