MEMBER TESTIMONIAL:
Serves 4, ready in 45 minutes
INGREDIENTS
1 large onion, roughly chopped
3 garlic cloves, peeled
3cm piece fresh root ginger, peeled 4 tbsp korma curry powder
6 skinless and boneless chicken breasts, chunks
2 level tbsp ground almonds
350ml boiling chicken stock
1 level tsp caster sugar
150g fat-free natural yogurt
Boiled dried rice, to serve
Boiled or steamed veg to serve Chopped fresh coriander, to serve
METHOD and grated
Put the onion, garlic and ginger in your food processor and blitz to a paste.
Tip the paste into a large non-stick frying pan and place over a medium heat (use a pan you can put some sort of lid on, as you’ll need to cover it later). Add
6 tbsp water and cook for 7-8 minutes, then add the korma powder and cook for a further
2 minutes. Stir the chicken into the sauce, along with the almonds, stock and sugar. Give everything a good stir, then cover and simmer for 20 minutes or until the chicken is cooked through.
Remove from the heat and stir in the yogurt, then season to taste and divide between plates or bowls.
Serve with the rice and vegetables, with the coriander scattered over. “For me, my group is the number one feature of Slimming World. Without a group to look forward to every week I don’t think I would have done so well. Even during lockdown, virtual groups were the highlight of my week. Hearing about recipes people have tried or things they are struggling with, or just having someone to talk to about how you are feeling – there’s nothing like it.
“Most importantly, my group taught me that it’s ok to love myself. The deeper level of thinking and support that my group provides each week has helped me to truly understand and believe in myself in a way that I couldn’t before.”
Picture: Slimming World/ Paul Buller