It’s that time of week again! It’s Friday fakeaway, and this week we’re going for a Chinese fakeaway. On the menu tonight is a Chinese chicken curry, only 1 syn per portion, along with a side order of syn free salt and chilli chicken.
This week I picked up my 8 year old granddaughter for a sleepover. This often signals Chinese takeaway time, she loves the chicken curry from our local Chinese takeaway along with a portion of boiled rice. I suppose I should be grateful, at least the boiled rice is free on slimming world. It could be worse, she could favour their fried rice! Now maybe you are thinking why didn’t I just get her the curry and make myself something else? Thing is she eats less than half the portion supplied by our takeaway so
I have no choice okay I confess, I can’t resist eating the rest of it. While we’re confessing I suppose I should also own up to being unable to resist ordering a portion of salt and chilli chicken wings too- well if I’m going to syn I might as well make a good job of it!
Tonight though I’ve been good, and to be honest if anything, I think I enjoyed this better than the real deal – a Chinese fakeaway for only 1 syn! All the pleasure and none of the guilt. I made a Chinese chicken curry just the way my granddaughter likes it and to keep me happy I made a side of salt and chilli chicken but using strips of chicken breast rather than chicken wings. I even invested £1 and bought a pack of the foil trays that our local takeaway uses to package the food in, just so that it seemed a little more authentic for my granddaughter. I did tell her that I had made it all at home though and her verdict was that it tasted just like the chicken curry from the takeaway. Result!
The only vegetable in my curry is the onions but that’s because I was making it for my granddaughter so it needed to resemble the curry from our local takeaway and that is the only vegetable they include. If I was making it for just myself however, I think I would add some speed foods, carrots, broccoli, mangetout or mushrooms would all be good.
So next time you are tempted to get out the Chinese takeaway menu get out the wok and make our fabulous 1 syn Chinese fakeaway instead.
- 1 heaped tablespoon of curry powder
- 1 clove finely chopped garlic
- 2 teaspoons grated fresh ginger
- Splash of milk
- 300ml chicken stock (From a stock cube)
- 4 level teaspoons cornflour
- low calorie oil spray
- 1 large onion chopped into large pieces
- 2 chicken breasts sliced into strips
- 4 level tablespoons of instant mashed potato mix (I used Sainsbury's basics)
- ½ teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon Chinese five spice powder
- ½ teaspoon dried chilli flakes
- 2 chicken breasts sliced into strips
- 2 tablespoons light soy sauce
- Low calorie cooking spray
- 1 green pepper thinly sliced
- 1 medium onion thinly sliced
- 2 cloves of garlic thinly sliced
- 1 green or red chilli thinly sliced
- Begin by making the sauce.
- Mix the curry powder, garlic and ginger to a smooth thick paste with a splash of milk. The milk seems to help remove any bitterness from the curry powder and I use a splash from my HEa allowance, however you can just use a splash of water if you prefer.
- Spray a saucepan with the oil spray and place over a medium heat.
- Add the curry paste and stir constantly for about 2 minutes - this just toasts the spices and takes away the raw edge from them.
- Gradually stir in the stock stirring continually, bring to the boil.
- Mix the cornflour to a smooth paste with a little cold water then add to the saucepan whisking as you do so.
- The sauce should thicken. turn off the heat and leave to one side while you prepare the chicken and onions.
- Spray a wok or large frying pan with oil and place over medium heat.
- Add the chicken and onions and stir fry for 4-5 minutes until the chicken loses it's pinkness and is cooked through.
- Pour the curry sauce over the chicken and onions and bring back to the boil then remove from the heat and serve.
- We served ours with boiled rice.
- In a shallow bowl mix together the dry potato flakes, salt, pepper, 5 spice and chilli flakes.
- Put the light soy sauce in a shallow bowl.
- In turn dip each of the chicken pieces into the light soy sauce then quickly into the seasoned potato flakes to coat.
- As each piece is coated transfer it onto an oven tray sprayed with oil. Ensure the pices are spread out and not touching.
- When all the chicken is coated spray with more of the oil spray then put into a hot oven and bake for 20 minutes until golden brown.
- Meanwhile spray a frying pan with oil and add the sliced onion, pepper, garlic and chilli. Stir fry until the onion is softened and the garlic is very lightly browned - make sure the garlic doesn't become too dark or it will be bitter.
- Tip the cooked onion/pepper mixture onto a serving plate then top with the cooked chicken pieces.