Slimming World Sunday #3

So last week I posted some photos of meals that we’ve been enjoying while dropping the pounds.  I love Instagram for meal inspiration and our group is a great source for tips and tricks. One of my favourite ever meals is mam’s curry.  This is a dish she used to make when we were younger with leftover turkey after Christmas.  We loved it and then kind of forgot about it for a few years.  Then about five years ago, it came up in conversation and she said she couldn’t remember what went in it.  It was only about three years ago that she suddenly remembered and you’ll see why we all gave her “WTF” looks!  We’d waited all these years for this and it has like 6 ingredients!?  Anyway, it’s a dish we make a couple of times a month because it’s quick, easy, has a low syn value, is comforting and tasty!


  • Fry Light
  • 4 Chicken breasts
  • 1 medium onion
  • 1 packet of button mushrooms
  • 2 tbsp curry powder (or to taste depending on if you want to blow the hole off yourself or not).
  • 1 tin low fat chicken soup (7.5 syns for the can)
  • Serve with basmati rice

Starting off with the chicken.  You can either fry it off in Fry Light or do what I do which is poach it in the slow cooker for the day.  I generally do a big batch of this and freeze it, so either 4 or 6 chicken diddies will go into the slow cooker while I’m at work.  You can poach them in a pot of boiling water too if you should be so inclined.  We like when it breaks down in the sauce, going all soft and stringy, but you can cook it howevr you like. In a saucepan, soften your onion in Fry Light for a few minutes until translucent. Chop up your mushrooms and add them in to the onions, letting them cook for about 5 minutes. Add in your curry powder and stir for two minutes. Plop the low fat chicken soup into the pot and stir it all well so that there are no lumps of curry powder in the sauce. Add your chicken diddies in and let them break down in the sauce as you stir everything together.  Add water if you need to loosen the sauce a bit. After about 5 minutes, your sauce is ready to serve with some lovely basmati rice. And that’s it! Eat and burp. I’m definitely making this next week as it’s just so quick and easy.  We’ll have more recipes on the blog and I think next week’s post will be some tips and tricks I’ve learned to keep me going over the past few months.  They’re ones I use every day and are little things I love by and have helped me change the whole way I think about food. Tomorrow is weigh in day so keep your fingers crossed for us!  We didn’t stay for group and I found out I got Slimmer of the Week, so we’re definitely staying for group every week now.  Promise!


Lovely Girlie Bits