Slimming World's chicken and potato curry recipe

Slimming World’s chicken and potato curry is simple and delicious - made in just three steps and ready in 40 minutes.

This easy recipe ticks all the boxes for midweek meals, and it's best Slimming World recipes. It's warming and cheering, as well as being simple and easy to make. Plus, because there are potatoes in the main dish, there's no need to make rice separately. Serve with some steamed broccoli and you're ready to go. It's made with tender chicken thighs - one of the cheapest and tastiest cuts of chicken, and it's medium spiced - but you can swap for mild or hot depending how you prefer your curry.

Ingredients

• 1 onion, peeled and finely chopped
• 800g skinless and boneless thighs, visible fat removed, cut into bite-sized pieces
• 4 large potatoes, peeled and cut into large bite-sized pieces
• 170g baby leaf spinach, roughly chopped
• 2 tbsp medium curry powder
• 400g can chopped tomatoes
• A large handful of chopped coriander and mint leaves

Method

1. Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
2. Add the chopped tomatoes and 400ml of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
3. Remove from the heat and season well. Stir in the chopped herbs and serve immediately.

Watch how to make Slimming World's chicken and potato curry...

Top tips for making Slimming World’s chicken and potato curry

To change the spice levels, simply swap the medium curry powder for mild or hot. If you like things really fiery, add some finely chopped green bird's eye chillies at the same time as the curry powder.

For more information on the Slimming World plan, visit slimmingworld.co.uk

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