Slimming World Chicken Korma Curry In The Slow Cooker
Syn Free Slimming World Chicken Korma Curry. Easy to prepare and a dump and go speed food curry recipe that will become a family favourite.
Peel and dice your butternut squash and pumpkin. Slice the top off the peppers and then pull out the seed area. Thinly slice your peppers.
Place the butternut squash, pumpkin, peppers, marinade ingredients and first can of tinned tomatoes into the slow cooker. Mix well. Cook on high for 2 hours.
Add a further can of tinned tomatoes and blend with a hand blender until you have a smooth korma sauce.
Add in the Greek yoghurt and stir it in with a fork.
Dice the chicken and add it to the slow cooker. Cook for a further 3 hours, stir and serve.
Interestingly, our chicken korma sauce made enough sauce for 16 ladles. You could take half of the sauce out and then have 1 batch of vegetable curry and another with chicken. Or one with prawns.
Or like what we often do is where we bulk up the freezer with korma sauce for another day. I kept our Slimming World chicken korma SYN FREE. If you wanted to you could add some almonds and some raisins to it, to make it more authentic.
But we didn’t add these due to allergies. The can size we buy for our tinned tomatoes is 450g but any medium sized can is perfect!
Calories: 291kcal | Carbohydrates: 39g | Protein: 29g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 436mg | Potassium: 1807mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25735IU | Vitamin C: 158.3mg | Calcium: 176mg | Iron: 4.7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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