I’d heard about this curry, both in my Slimming World group and on a blog or two online, I was curious!  My hubby doesn’t like mushy peas, baked beans, nor curry, really, but I figured this would be a more mild curry and he’s not too bothered about those.

It’s pretty quick to make, you can absolutely pack it full of vegetables, the ‘base’ is already 1/3 super-free with the tinned tomatoes – however, don’t be fooled into thinking that because one third of the base of the curry is super-free, that you’ve hit your quota for that meal.  Chuck in whatever veggies you like!

Three-Tin chicken curry

Ingredients

1 tin mushy peas
1 tin baked beans
1 tin chopped tomatoes
1 tbsp curry powder
1/2 tsp turmeric
Sprinkle of Chinese Five spice
3 medium chicken breasts – diced

Las’s additions – I discovered the curry was quite thick, (depending on how long you’ve been simmering it for).  I added a chicken stock-pot (vegetable would have done too) and 1-2 cups of water, depending on how ‘runny’ you’d like your curry!

I also added,

2 large carrots – sliced/diced and boiled a little first
Handful of mangetout
1 medium onion

Method

Pour each of the 3 tins into a large pot, blitz together using a hand blender until mostly liquid remains. You can click here to buy the best hand blender there is!

Add in spices, stir, add vegetables and leave to simmer (Ideally if I’d thought about it, I’d have chucked some boiled potatoes in the curry too)

Fry off chicken in some FryLight and add to curry.

Serve over a bed of rice, syn-free chips, or both!!  As a dinner, it was nice, filling, full of flavour – you couldn’t taste the beans or peas in it.  It wasn’t an earth shattering curry, but it definitely hits the spot when you’ve got a hankering for a curry 🙂