I’ve always been an advocate of Slimming World. Mostly because it’s helped me lose over five stone from my heaviest to my lightest (I am most definitely not at my lightest right now) when every other diet had failed. It also initiated my love for cooking.
The diet encourages homemade ‘from scratch’ meals and prior to joining, if it wasn’t beige I wouldn’t eat it. Mama Jan, God bless her beautiful soul, had never been much of a cook either. Slimming World taught me how to cook without a microwave and create flavour – I loved it! Experimenting with new ingredients and testing my palette became my hobby. And now, there’s absolutely nothing I won’t eat. I love, and am passionate about, all food which I have SW to thank for.
Anyway, back to the recipe! I found this little number in one of my old Slimming World cookbooks. I wanted something that felt super naughty and was satisfying without tapping on the JustEat app. It just so happened that I had all of the ingredients in to knock up the Sri Lankan Yellow Curry recipe and after Dan proudly announced it was the BEST curry he’s every had (I still don’t know what he was after?), I thought I’d share.
To make the Sri Lankan Yellow Curry recipe for two people, you’ll need:
- Two chicken breasts, sliced OR 500g lean beef fillet, sliced
- 1 Onion, chopped
- 2 Garlic Cloves, crushed
- 1cm Root Ginger, peeled and grated
- 1 Red Chilli, sliced
- 1 tsp Ground Tumeric
- 2 Red Peppers, sliced
- 3 tbsp Medium Curry Powder
- 400ml Chicken Stock
- 4 tbsp Light Coconut Milk
- 100g Fat Free Yoghurt
Use oil or light cooking spray in a preheated pan and add your chosen meat until browned. Once it’s just-say cooked through, pop your meat in a bowl and leave to one side.
Add your chopped onion to the pan and cook slowly for around ten minutes. Then, add in your garlic, ginger, turmeric, peppers and curry powder and stir fry for a couple of minutes to release the aromas.
Add your meat back into the pan along with the stock and coconut milk. Bring the contents of the pan to the boil for a couple of minutes, cover and then reduce to a simmer.
Leave the curry for around 20 mins until the sauce has thickened. Take off the heat and then stir in the fat free yoghurt. And your done!
We served this colourful and aromatic Sri Lankan Yellow Curry recipe with basmati rice, a dollop of sour cream and fresh green chillies. Doesn’t look to shabby, eh?
I want to know if this bad lad is the best curry you’ve ever had, or was Dan telling me fibs again?
Drop me a tweet @ProperScrummy!
Oh! I made my very own healthy Indian Saag Gosht too if you’d like to take a peak.
Lots of love, LB x