Slimming World speedy chicken curry


Place a saucepan sprayed with low calorie cooking spray over a medium heat. Add the skinless chopped chicken and stir-fry for 5 minutes, until browned. Stir-fry the sliced onion and peppers for 5 minutes, or until soft and starting to colour. 

Add 1 tbsp curry powder, 1tbsp tomato purée, 390g passata, 300ml chicken stock and 2 chopped tomatoes, season and stir. Bring to the boil, then turn down the heat to low. Simmer, stirring occasionally, for 15-20 minutes, or until the chicken is cooked through.




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