This chicken soup curry does contain a few syns, but oh boy, is it worth it! It’s super easy to make and tastes just like a Chinese curry, but with a fraction of the syns.
A few things to note:
- To make this dish vegetarian, swap the chicken soup for low-fat mushroom soup (half a syn less!) and omit the chicken in favour of even more! My favourites are adding extra of the veggies, along with green beans, sweetcorn and cauliflower, although you can add anything! Any hardier vegetables such as cauliflower are best if you add them with the onions at the beginning of the recipe.
- You can add king prawns to the dish too. Just pre-cook them, and add them with the mushrooms and peas.
- The dish also works well with chunky fish such as monkfish.
- As always, double check the syn values! 2 minutes can protect your weight loss.
This curry does contain a few syns, but oh boy, is it worth it! It’s super easy to make and tastes just like a Chinese curry, but with a fraction of the syns.
- 2 chicken breast fillets, diced
- 1 handful of frozen peas
- 2 garlic cloves, diced
- 1 large onion, diced
- 2 peppers, diced
- 1 small punnet of button mushrooms, quartered
- 1 tsp turmeric powder
- 1 can Campbells condensed low-fat chicken soup (7.5 syns per tin)
- 1 level tbsp Patak’s Madras curry paste (2 syns per tbsp)
- Empty soup into a jug, and add the turmeric and a little water.
- Fry the chicken and onions in fry light along with the curry paste for approximately 2 mins on a medium heat.
- Add the garlic and peppers and cook for 2 mins before adding the soup mixture, coating the ingredients well.
- Bring to the boil, cover and simmer for 10-15 mins adding more water until the desired consistency is reached.
- Add the mushrooms and peas, cover and simmer for a further 2-3 mins.
- Serve on a bed of rice.
Have you tried the Chinese chicken soup curry? What did you think? How did you make yours? Let me know in the comments below!