Chicken Curry and Veg Instant Noodles...

I just wanted to share a quick picture of the Chicken Curry and Veg Instant Noodles. I have added the little orange pouch of oil in these ones but I normally don't. I usually just put in the soup base pouch and veg pouch. They are 1 syn per pack and don't require any heating - just hot water, so they are a great low syn snack to take with you when you travel!

There is a picture of the packet on my last blog... these are the polish brand ones

I'm away to enjoy these! Warm, tasty and low syn - just perfect for a day like this!

Slimming World Chicken Curry with Vegetable Rice...

I count this as six syns because a normal chip shop/chinese curry sauce is classed as six syns, although it could be less than this. To be on the safe side though, count it as six!

This makes three servings - dinner for me and J plus lunch for me the day after!

Ingredients:

2 chicken thighs (skin, fat and bones removed) - I buy these in Tesco for £3.50 for approx. 5/6

value mixed veg OR value stirfry veg

value broccoli (optional)

Goldfish Curry concentrate (check out my Chicken Veg Curry with Noodles for a photo of this)

value long grain rice - 40p in tesco

4 small onions

First get your wok out, your kettle boiled and your rice cooker on (If you don't have a rice cooker read the rice to water ratio on the back of the pack and use a large pot)

Next put your veg in with your rice. I used the value stirfry mix, value mixed veg and value broccoli - put an handful of each (or the veg you are using) in the rice cooker/large pot -

I used about a cup of curry concentrate... put it in a pot with some water...

Simmer until dissolved... you can always add more water to dilute it if its too thick....

Chop your chicken and onion and simmer together in the wok on a low heat... once chicken is cooked add the curry sauce and leave to simmer until the rice is cooked... you can see in the picture below that J sneekily added some peas to the chicken and onion, naughty naughty!

When the rice and veg is cooked, use a spoons to mix it all together...

Dish up the rice and veg into a bowl and put a couple of big spoonfuls of the chicken curry on top...

I gave J most of the curry sauce to try and save on some syns.

I'm not too great at writing out recipes and stuff, so I hope this is not to much of a jumble to follow. I am not too sure what is on the menu tonight in Casa del Wilkie/Johnston, but I will post a recipe shortly of the Butter Fish and Rice dish when I next make it. I will also be trying out some Oh So Lean goodies next week when they are delivering around the Bangor area and will review them on here.

Before the week is out I will do a super quick review of Governor Rocks in Donaghadee - sister restaurant to Coco in Belfast. I went there last Friday night with a girlfriend and had a wonderful dinner... but more on that later! Unfortunately we were having such a good time I forgot to take any photos of the food, so a quick recommendation will have to do!

This is quite a busy week for us, with house viewings tonight, bridesmaid dress fittings in Dublin tomorrow, a special Valentine's dinner in Pier 36 on Thursday night, cupcake baking on Friday/Saturday and a bridal fair in the Clandeboye Lodge on Sunday. I'll try my very best to squeeze in a few quick slimming world recipes that I've been cooking up - you don't have to be bad just because you're busy - and to also do the restaurant review before the weekend, and also show you all my new shoes, lol!

Slimming World Chicken, Veg and Noodle Stirfry with Curry Sauce

I wasn't meaning for this dish to be a blog post, and I wasn't expecting to be posting this regularly! I threw this in the pan last night when I got home from work, then thought, "oh, maybe I should put this on the blog" and took a quick few pictures. I don't have a picture of the ingredients list, but its really simple... here goes -

This makes enough for 2 people. 

I normally like to add frozen broccoli to this to, but I'm running low and wanted to keep it for tonights dinner.

Ingredients:

2 chicken breasts

2 parcels of amoy medium egg noodles (you can use the fine ones too)

1/2 bag of tesco value stirfry veg (frozen)

Heaped tablespoon of Goldfish brand curry paste

frylight

First I chopped the chicken and frylighted the wok - then simply cooked the chicken strips until almost done before adding in 1/2 a bag of the frozen stirfry veg mix. Turn the heat down and let the mix cook...

Next I placed two parcels of the amoy medium egg noodles in a bowl of boiling water and left them to soften...

I use this curry sauce - its a brand called Goldfish. I had read a blog (mummypinkwellies) where a lady doing slimming world used it a lot and said it was low syns. I can't find a syn value for it in the book or online, but if you read the ingredient list on the side, its basically just a whole load of spices with some dried coconut milk preserved in oil, so for one heaped tablespoon I syn it as 8 (which is 4 syns per person) - this might be a bit high, or too low, but until slimming world syn it I really have no idea! I hasn't affected my weight loss though, so it can't be that bad....

Put one heaped tablespoon of it in a pot with some boiling water and whisk until dissolved, then let it simmer...

When the noddles are softened, drain them and add them to the wok, whack the heat up to high and cook for a few minutes, mixing everything together....

Add the curry sauce to the wok and turn the heat down to a simmer - you can just pour it on top of the wok mix after you've plated it up but I prefer to let the curry simmer with everything for a bit for flavour...

Dish into serving bowls...

Dig in!

I know I'm sometimes wary about using ingredients that I don't specifically know the syn value for, so if it helps you can syn it as 6 per serving - if you type curry into the online syns finder you get this - 

Basic, Fish & Chip Shops, Curry Sauce, average portion, per serving = 6 syns