Chinese chicken curry

SERVES 4

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shly an, to more water if anything sticks.

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Add the beef and cook for a few minutes until browned, breaking up any lumps. Drain off any fat in the pan then add the chopped tomatoes, oregano and stock cube and bring to the boil. Cover, reduce the heat to low and simmer for 30 minutes. 3

Season to taste and stir it through the spaghetti. Divide between shallow bowls, scatter over the Parmesan and serve hot with the salad.

READY IN 40 MINUTES

Low-calorie cooking spray 2 large onions, finely sliced 3 garlic cloves, crushed 1 tbsp medium curry powder

2 tsp ground turmeric 1 litre chicken stock 4 skinless and boneless chicken breasts, all visible fat removed, cut into large chunks 2 red and 2 green peppers, deseeded and cut into large chunks

200g green beans 120g frozen peas 350g boiled dried rice, to serve

Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Cook the onions with a splash of water for 8-10 minutes.

Stir in the garlic, curry powder and turmeric with a splash of water, and cook for a further minute. Add the stock, bring to a simmer and cook gently for 10 minutes. Blitz the curry using a jug or stick blender until smooth, then set aside. Clean out the frying pan, then spray with low-calorie cooking spray and place over a medium-high heat. Add the chicken and fry until browned all over. Add the peppers, beans and peas, then pour over the curry sauce. Simmer until the chicken is cooked through. Divide the curry and rice between 4 bowls to serve. ©Slimming World 2021 Slimming World is a trademark of Miles-Bramwell Executive Services operating as Slimming World. Images: Slimming World/Gareth Morgans