Slimming world curries

PaulStat

PaulStat

PaulStat

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My wife is doing slimming world, every now and then we'll make one of their curries which usually has either low fat/no fat (can't remember which) yoghurt.

With heat however this just becomes really watery. To stay 'on plan' we can't add corn flower to thicken it up. Any suggestions?
 
A little corn flour just to thicken it is going to make next to no difference to the calorie content I'd just go with that, failing that I suppose you could use something like Xanthan gum or guar gum.
 
Low fat curries just don't work. Mainly as spices are generally only soluble in fat, so you loose most of the spice flavour.

Why not just calorie count one or two curry recipes and use them. That's basically all slimming world is, banning stuff to reduce calories so you don't have to calorie count. But with so many sites around these days, calorie counting isn't hard, especially if it's only the occasional recipe.

It also sounds like you are splitting the yoghurt.
I'm assuming you stir it in near/at the end?
If so just stir it in before serving, after it's been off the heat a while and appalled down a fair bit and that should help stop it splitting.

Or go down tandoori route.
 
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Glaucus said:
Low fat curries just don't work. Mainly as spices are generally only soluble in fat, so you loose most of the spice flavour.

Why not just calorie count one or two curry recipes and use them. That's basically all slimming world is, banning stuff to reduce calories so you don't have to calorie count. But with so many sites around these days, calorie counting isn't hard, especially if it's only the occasional recipe.
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What a silly thing to say, I can make some epic low fat chicken curries(with no yogurt either).
 
chroniclard said:
What a silly thing to say, I can make some epic low fat chicken curries(with no yogurt either).
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It really isn't and yoghurt isn't particular fatty in any form.

Spices are fat soluble, you need a certain amount of fat to get it tasting proper.
That's before we even discuss how slimming world and low fat isn't the best way anyway. As it uses a lot of reduced fat and processed goods to reduce calories, rather than better planning.
 
I do calorie counting she does slimming world. She just doesn't get on with calorie counting for some reason, whereas it just makes sense to me.

No it wasn't near the end. The one last night was to mix the spices and coriander in with yoghurt in a bowl, cook chicken breast and whole spices together until chicken is brown then stir in yoghurt mix and cook for 15-20 minutes.

I don't think any amount of cooking with the lid off would've thickened it up, it was just like cooking chicken in flavoured water tbh
 
As Glaucus said, yoghurt is prone to separating at high temperatures, which will make it thin and watery. So if you're using yoghurt as a sauce base you need to keep it on a lower heat and be careful it stays below boiling point. That point seems to have got a bit lost in the argument about spices' fat solubility, but it's likely at the root of your problems.

Also, if you want a thicker sauce and you're cooking veggies with the meat in the curry, could you whiz a handful in a blender once they're soft enough and stir them in to thicken up the sauce?
 
Take the curry off the heat, leave it to cool for a couple of minutes and then add the yought/creme fraiche and it'll be fine. Just it at the end of the cooking.

Always work for my curries when doing the wife's scottish slimmers etc
 
Top tip for adding yogurt to curry without separating - add the curry sauce a spoonful at a time to the yogurt and blend it in so it warms up gently, then fold the curry/yogurt mixture back into the sauce - zero problems with separation.
 
Might sound crude but mash up a boiled potato and add that.

A lot of indian curries use vegetables ground into a paste. Although to be honest that does not sound like a curry, it sounds like chicken in hot yoghurt...
 
PaulStat said:
I do calorie counting she does slimming world. She just doesn't get on with calorie counting for some reason, whereas it just makes sense to me.

No it wasn't near the end. The one last night was to mix the spices and coriander in with yoghurt in a bowl, cook chicken breast and whole spices together until chicken is brown then stir in yoghurt mix and cook for 15-20 minutes.

I don't think any amount of cooking with the lid off would've thickened it up, it was just like cooking chicken in flavoured water tbh
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Sounds like a rather poor way to do it. The yogurt will split very easily that way, unless it's more of a slow cooked marinade and Tandoor approach.

I make a stonking Slimming World-friendly curry and chilli con carne. No difference in the recipe from the usual except for using Fry Light instead of straight-up oil.

Try just using your own Indian spice mix with a base of onion and garlic. Cook that and the chicken with a tin of chopped tomatoes and some passata or tomato paste to thicken it up. Once it seems thick enough, remove from the heat and gently stir in some yogurt, then serve sprinkled with fresh chopped coriander.
 
Pestilence said:
. Cook that and the chicken with a tin of chopped tomatoes and some passata or tomato paste to thicken it up. Once it seems thick enough, .
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A good technique for some curries, is at this stage, take the chicken out and blend the sauce, gives it a great texture. Much mire like takeaway curries with their smooth sauces.
 
Best way to do it is like a British Indian Restaurant.

I make 30 boxes of garabi, stick them in the deep freeze and it's 6 months of hassle free indian restaurant style curries.

Not even remotely healthy though.
 
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