****SORRY FOLKS! Forgot to tell you to add passata****

It was a return to the traditional Saturday night curry in the Fennell household this week and following a HUGE 4lb gain on the scales for me (a 4 day bank holiday weekend AND a change of class from sat am to tues pm – never again 🙀)  I needed it to be a simple, syn free speedy one!…  So out came old faithful (my slow cooker) and in it I threw:

Chicken breasts (whole)

2 red chilli – chopped

1 garlic & ginger square (TAJ frozen from Asda) 

1 red onion – diced
1/2 butternut squash – diced
Medium curry powder
Chilli powder
Ground cumin
Carton of Passata 

Stir well to mix all ingredients then cook on low for 6 hours, stirring occasionally. 


For the last hour add frozen spinach. The chicken breasts will break up of you stir well just before serving..

To be completely on plan, serve with simple basmati rice 💖 



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