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Chicken Curry
  • Serves 4
  • UNITS: 1 per serving
  • FAT POINTS: 2.5 per serving
  • CALORIES: 235 per serving
  • 4 x 4oz/113g skinless chicken breast fillets
  • Juice of 1 lemon mixed with 2 teaspoons curry powder or your choice
  • 1 chicken stock cube made upton quarter of a pint/150ml
  • 14oz/392g can chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon of curry powder, as above
  • 2 medium eating apples, peeled, cored and chopped
  • 2 large onions, roughly chopped
  • Salt and black pepper
  1. Make deep cuts into the chicken flesh and rub with the lemon juice and curry powder mix. Cover and chill for at least 2 hours.
  2. Put the canned tomatoes, stock, seasoning, curry powder, apple and onion into a large pan. Bring to the boil then add the chicken. Simmer, covered, for about 35 minutes or until the chicken is tender.
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