Turkey Curry


A Traditional take on the festive leftovers this year with an old school turkey curry. I made this kinda ad hoc so bear with me I’m going to write it verbatim as I made it. You can of course use roast chicken or roast up some chicken fillets and shred them either. I only used the skinless white leaner meat for this and Smartpoints and Macros are in accordance with that. This made 4 huge servings you could probably even get 6 smaller portions out of this especially if you added a bit more veg to bulk it out. The Smartpoints per serving when serving 4 people is just 4 you will need to point whatever you serve with it, I had both wholegrain rice and I’ve also had it with homemade oven chips. The Macros per serving are 292Cals | 42 Protein | 16 Carbs | 5 Fat for the curry and add in whatever you choose to serve it with. Continue reading


Healthy & Light Chicken Tikka Masala

tikka masala3.jpg

I heard a few weeks ago that Chicken Tikka Masala topped the poll this year for Irelands favourite take out dish overtaking the legendary Spice bag (There’s a healthy spice bag recipe already available on the blog) and it’s been on my mind ever since to give it my light and healthy twist whilst keeping all the richness and depth of flavour which I think I have achieved here. Continue reading

Creamy Chicken & Red Pepper Coconut Curry Served with Fluffy Basmati Rice

What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.  
340g diced chicken fillet 

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander 


240g dried weight basmati rice  Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!  

Indian Spiced Chicken Burger with Peashoot Salad, Mango Chutney & Sweet Butternut Squash Fries

 Tasty different take on a Chicken Burger Last Night. I used to make this with Pork Mince when I wasn’t on plan so I decided to lighten it up with Chicken. Now it’s near impossible to get Chicken Mince anywhere near where I live but it would be very worthwhile getting you’re lovely friendly Butcher to mince the Chicken for you, it would leave it lighter. I was standing in the middle of Aldis so just picked up a pack of their fillets & threw them in the food processor, granted they were slightly denser than intended but still gorgeous all the same so go with the Chicken mince if you can get your hands on it. Regarding the Curry Paste, it’s the Paste you want not a Sauce, Paste is used as a base for Sauce and is much more condensed, concentrated & flavoursome.

For the Burgers:

690g Chicken Fillet 
2 Slices Calorie Controlled Wholemeal Bread
30g Tikka Masala Curry Paste (I use Pataks)
2 tsps Ground Coriander 
1 tsp Ground Cumin 
1/2 tsp Tumeric
1/2 tsp Salt
Handful of Fresh Coriander 
For the Fries:
1 Small Butternut Squash 
To Serve:
Slimbo Burger Buns
20g Mango Chutney 
Red Onion Sliced Finely 
Plum Tomato Sliced Finely 
Peashoot Salad 
Peel your Butternut squash (I know they’re a bugger to peel! 😂) and chop into chip shapes. Spray well with sprayoil and bake in a preheated oven at 220c for approx 35mins or until browning & cooked through. Meanwhile Blitz your bread into breadcrumbs in your food processor & set aside. Lightly blitz the Chicken Fillets until they are smooth, combine in a bowl with the breadcrumbs and the rest of the Burger ingredients & mix well but lightly with your hands. You might want to wear latex gloves it’s a bit messy! Shape into 4 equal sized burgers. Fry in a hot pan sprayed with sprayoil for around 10 mins each side or until fully cooked through (you might want to roll them around on their sides a bit when cooked to seal the edges) Be sure they’re well cooked by cutting into one slightly and checking the middle. Serve on the Bun with the Peashoot salad, Red Onion, Plum Tomatoe & Mango Chutney alongside your Butternut squash Fries & Enjoy! Serves 4 at 9 propoints a serving or just 3pp on F&H.

Spicy Aromatic Slow Cooker Beef Madras with Wholegrain Basmati Rice


Did you know Basmati Rice can only be grown & harvested in one place on Earth? At the foothills of the Himalayas so it has a specialness, a distinctive magical aroma & fluffy texture you don’t get with ordinary wholegrain rice, the name itself means full of aroma so it is worth trying it if you’re not a fan of the usual brown wholegrain rices. I find cooking this in the slow cooker makes the beef beautifully ‘fall off the fork’ tender & allows the flavours & spices to marry over a long period of time to give a truly flavourful dish. This is totally free on F&H & just 10pps! Serves 4. 

400g Pack of Diced Steak Pieces 

1 White Onion Sliced 

1 Red Pepper Diced into large pieces 

1 Yellow Pepper Diced into large pieces 

1 Can Plum Tomatoes Loosely Chopped (you can chop them in the can before adding) 

¼ Fill Empty can from tomatoes with water & add 

½ Beef Stock Cube 

2 Tsps Tomato Puree 

1 Thumb Sized Piece of Fresh Ginger Grated 

1 Tsp Ground Coriander 

½ Tsp Ground Cumin 

1 Clove Garlic Crushed 

1 Tsp Chilli Flakes 

1 Tbsp Garam Masala 

1 Tsp Tumeric 

1 Tbsp Madras Curry Powder 


Fresh Coriander 

To Serve: 

Wholegrain Basmati Rice (150g cooked portion per person)


Put Everything except the fresh coriander into your slow cooker, give it a stir & turn it on low for about 9 hours stirring every so often if you think of it. This shouldn’t make a watery sauce but slow cookers, I know, can be tricky to get a nice thick sauce, here’s what to do to make sure; Check the curry a couple of hours before it’s done, if it’s still too watery turn your slow cooker to high & leave the lid off for the remaining time. If it’s still too watery 20 minutes from complete cooking time add 1tsp of cornflour to a small amount of water in a glass & mix well, stir this through & allow to cook for the remaining 20 minutes. Cook your rice according to the packet instructions don’t forget to add a bit of salt to the cooking water (quick tip: never add salt until your water is already boiling, this goes for pasta too as it slows the water down from boiling & it will take longer) Stir through your fresh coriander just before serving. Serve with the rice & enjoy! 


The Most Splendiferously Aromatic Red Thai Chicken Curry

This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 2 jarred red peppers in brine
  • 1 heaped tsp tomato puree
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2cm (¾in) piece of fresh galangal (optional)
  • 1 x 400g tin of reduced fat coconut milk
  • 2 shallots sliced
  • 2 limes, to serve
  • 4 chicken fillets diced
  • wholegrain basmati rice   

Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps