Chinese New Year

Enjoy Chinese New Year with our Slimtone Favourite

Chicken & Mushroom Curry
Serves 4 – 140 calories (4g fat) per portion

450g (1lb) uncooked diced boneless chicken breast 2 tblspns curry paste
1 medium onion – chopped 2 tblspns curry powder
2 cloves garlic – crushed 340g (12oz) mushrooms – sliced
1 tblspn flour to thicken Salt to season
¾ pint stock made with chicken stock cube

In a non-stick pan, dry fry the chicken, onion, garlic and mushrooms for about 5 mins. Once the juices start to flow add the curry powder and paste. Stir well so all the chicken and vegetables are coated with the spices. Cook for 2-3 mins. Add the stock, bring to the boil then turn down the heat, cover and simmer for 35-45 mins (ensure chicken is cooked through). Mix the flour with a little water to form a paste and stir into the curry to thicken. Cook for a further 4-5 mins and enjoy with boiled rice or wedge potatoes. (Jan likes the potatoes seasoned with rosemary and garlic.)

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Chinese New Year,

If you are looking for a healthy eating recipe to celebrate the Chinese New Year Slimtone has the answer. Our recipe for Chicken & Mushroom curry is a firm favourite with our member. You can find this on our current recipes on our home page. Also, if you are looking to celebrate but do not have a lot of time for preparation after work. Simply pop into the local supermarket and pick up a cooked chicken and a jar of their own brand curry sauce. Chop up the chicken, pour over curry and enjoy. My favourite is the Sainsburys basic curry sauce it’s low in fat and calories and is really delicious. At only 9p per jar an inexpensive meal. Please let me know your ideas it is so good to hear from everyone.

Looking for a romantic meal to celebrate Valetine’s Day and also Chinese New Yer.

The Chicken & Mushroom Curry recommended inour Lifestyle Plan is one of our Slimtone recipes. If you are looking for a healthy eating meal for the romatic night in or to celebrate the Year of the Tiger I know you are going to enjoy the following.

Chicken & Mushroom Curry
Serves 4 – 140 cals per serving

450g (1lb) uncooked diced boneless chiken breast
2 tblspns curry paste
1 medium onion, chopped
2 tblspns curry powder
2 cloves garlic, crushed
336g (12oz) mushrooms, sliced
1 tblspn flour to thicken salt to season
3/4 pint stock made with chicken stock cube

In a non-stick pan, dry fry the chicken, onion, garlic and mushrooms for about 5 mins. Once the juices start to flow add the curry powder and paste. Stir well to ensure all the chicken and vegetables are coated with spices. Cook for 2-3 mins. Add the stock, bring to boil then turn down the heat, cover and simmer for 35045 mins (ensure chicken is cooked through). Mix the flour with a little water to form a paste and stir into the curry to thicken.  Cook for a further 4-5 mins until thick.