Totally Tropical Curry

Years ago, I used to follow Weight Watchers and I remembered a recipe in a particular cook book that used turkey mince and tropical flavoured yoghurt! It was gorgeous and I searched and searched and no joy! Until recently, I mentioned it on a forum and lo and behold the lady that had actually bought my book at a charity sale still had it so I was able to get the ingredients!

I’ve changed it up from the original as I couldn’t get turkey mince today and I had a cooked chicken in the fridge. You can choose to shred the chicken or leave it in chunks!

This recipe is Syn Free, or 350kcals

Tropical Shredded Chicken Curry

Serves 4

4 cups chopped or shredded cooked chicken (or 500g turkey mince)
2 peppers, sliced
1 large red onion, chopped
2 cloves garlic, crushed
1 courgette, grated
3 tablespoons madras curry powder (gives a kick, add less if you prefer a milder curry)
1 tsp ginger powder
2 star anise (or 1tsp ground fennel seeds)
2 mandarin activia fat free yoghurts (or similar)
1 fat free Greek style muller light with coconut

– sauté the onion, garlic, anise (or fennel) and peppers over a medium heat using spray oil
– add the curry powder and ginger and stir fry for 2 minutes
– add the chicken and courgette and mix well, cover, reduce heat and cook for 5 mins
– turn off heat and stir in the yoghurts


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