One of my OH’s conditions for me getting my beautiful puppy was that we would have ‘curry Sundays’ which to be fair, we have mostly stuck too (with the exception of last night!). Last week, in an effort to keep things interesting, I whipped together this lovely curry and I have to say, it may be my favourite curry creation yet. I cooked this on a low simmer for an hour so the sauce was lovely and rich and the beef lovely and soft and falling apart. If you don’t have time to do this however, just pop it on a higher heat for anywhere from 15 minutes.
This is a really delicious curry which is both really easy to make and doesn’t contain too many different spices/ingredients. The chicken really benefits from marinading in the fridge for a while however I only marinaded mine tonight for around 1 hour (I’m never organised enough to do it the day before) and it was lovely! This recipe requires hardly any preparation and it’s a lovely change to your usual Indian Curry. I served it mine with a small portion of rice and one of Morrison’s mini garlic and coriander pittas (for an extra 5sp, a weight watchers pitta would be great too) and a large dollop of fat free natural yoghurt on top.
My lovely auntie informed me of this amazing recipe from the Facebook page recipe binder yesterday and whilst I usually like to create or adapt recipes (as you will see from all my other posts haha) this one was rather delicious as it was. I only made a few of my own amendments and this was mostly during the cooking and portioning process.
It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.