Syn Free Slimming World Chicken Balti Curry cooked on slow in the slow cooker. Loaded up with Slimming World Speed Foods, you will want to eat this Slimming World SP curry all the time.
We spent the majority of last week recipe testing new Slimming World Curry ideas. It was great fun and the neighbours probably thought from all those curry smells that we were catering for an Indian street party.
But now, here I am on a Sunday morning, with the scraps of paper from my curry recipe notes and the photos downloaded from our digital camera, wishing that I could have another delicious curry.
Of course, I have a large supply of Slimming World Chicken Curry in the freezer, all labelled up and ready for another day.
But it’s the worst part of being a recipe blogger as the thought of all that lovely food from a way ago always makes you feel starving hungry!
This brings me to another point when it comes to enjoying a curry, why is it that you always have one person in your family that hates Indian food?
One that hates it so much you can see that they want to throw up, just because of the smell?
Well that is my wonderful husband Dominic!
I adore Indian food. I get excited over the mango chutney, the poppadoms, the butter chicken, the rice and I absolutely adore dunking my naan bread into the leftover curry sauce.
Over the years I have eaten it less and less. Its easier just to make a Chinese that we all love, rather than having to do a separate meal.
Now here I am with 3 kids that all love Indian food and its no longer a case of just cooking it for me. I can make it in bulk and then freeze it for those times when Dominic is eating something I HATE.
But instead of going through the hassle of making several different meals I had a different idea instead.
What if I could separate the food during the cooking process? Well this is exactly what we did with our Slimming World Chicken Balti Curry.
After the tomatoes and peppers had been cooked we separated it and then I could make Dominic a chicken and tomato soup, while we had curry.
It is also perfect for if you all love curry and you have one with an allergy to a specific part of the dish.
Or in our case when Jorge was too young for spices we could give him a non-spicy version.
Syn Free Slimming World Chicken Balti Curry
To make your own Syn Free version of Slimming World Chicken Balti curry is so easy. I would call it a dump and go recipe as everything is thrown into the slow cooker and then the slow cooker cooks the chicken until it is super tender.
If you imagine how nice pulled pork is in the slow cooker, then that is how nice a slow cooked chicken curry is.
That’s because the chicken just falls apart and tastes so tender and you just don’t want to stop eating it.
The cooking process for a Slimming World Chicken Balti starts with cooking your tomatoes and peppers on low.
This is done 100% without any oil and when soft they can be blended with a hand blender to make the base for your Balti sauce.
After this point the rest of the chicken Balti ingredients can be added and from there you can leave it to cook on slow, with the knowledge that later you will have an amazing curry to eat!
Syn Free Slimming World Chicken Balti Marinade
To make the chicken Balti spice blend you add the following to your chicken:
- ½ Tsp Grated Ginger
- 2Tsp Garlic Puree
- ½ Small Diced Onion
- ½ Tsp Chilli
- 2Tsp Paprika
- 2Tsp Turmeric
- 2Tsp Cumin
- 2Tsp Coriander
- 2Tsp Cinnamon
- 1Tbsp Tomato Puree
- And Mix Well
Then add it to your chicken and it quickly marinades as your tomatoes and peppers are cooking on low.
Slimming World Chicken Balti Curry In The Slow Cooker
- Dice and remove the cores of the tomatoes and place them into your slow cooker. Slice the top off the red pepper and pull out the seeds. Slice up and add the pepper too. Cook on high for 2 hours.
- Season chicken breasts with salt and pepper.
- Add all the marinade ingredients into a mixing bowl, stir well and add the chicken breasts. Allow to marinade in the fridge for 2 hours while the tomatoes and peppers are cooking.
- After 2 hours and using a hand blender, blend the tomatoes and peppers.
- Add to it your chicken and marinade leftovers and mix well.
- Cook on high for a further 2.5 hours or on low for 4.5 hours.
- Shred the chicken or chop the chicken into bite sized chunks, stir and serve.