Kitty’s Curry Recipe, AKA Chicken Khmer

Published by Al Bear on

Now for a first, a recipe on my blog! My lovely wife Kitty created this curry recipe herself, trying to come up with a Slimming World friendly curry that I’d actually like (I have pretty sensitive taste buds and can’t handle food that’s too spicy). It’s become one of my favourite meals and now I’m the one who always cooks it!

We’ve cooked it for friends and family, who have all said how nice it is, and I’ve given this recipe to some people at work who have all loved it too. So now it’s time to share it with everyone else.

Why is it called the Chicken Khmer? Well it’s not too dissimilar to a Korma and it’s one of the recipes to be included in the Communist Cookbook (an idea that’s been knocking around for years, keep an eye out for a Kickstarter campaign!) and is named after the Khmer Rouge.

Anyway, let’s get on with the recipe, which serves 4 people…


  • 3 Chicken Breasts
  • 4 Small/Medium Potatoes
  • 1 Red Onion
  • 1 Clove Garlic
  • 2/3 Frozen Chilli Cubes (or alternative)
  • Garam Masala
  • Coriander
  • Turmeric
  • Cumin
  • 1 Can Asda’s Chickpea Dahl (Asda’s is 0 Syns on Slimming World, Sainsbury’s is 30!)
  • 3 Frozen Spinach Cubes (or alternative)
  • 6 Small tomatoes
  • 2 Muller Light Greek Coconut Vanilla Yoghurt
  • Rice, Poppadum’s, Mango Chutney to serve.

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  1. Cut the chicken into pieces and fry in a frying pan until cooked.
  1. While the chicken is cooking, peel and chop the potatoes into small cubes and fry in a large saucepan with frylight.
  1. Chop the Onion and add to the potatoes.
  1. Crush the garlic and add to the saucepan, stir to incorporate and then instantly add the chilli cubes (or fresh chopped chilli). Keep stirring until the cubes have melted into the mixture.
  1. Add the spices to your own personal tastes. As a general rule of thumb put in 4 parts Garam Masala, 2 parts Turmeric and 1 part each of Cumin and Coriander.
  1. Once spices are incorporated add the Chicken.
  1. Add the Chickpea Dahl and stir it in.
  1. Using the empty can add about 1 and a half cans worth of water to the saucepan and stir it in.
  1. Bring to the boil, reduce the heat and let it simmer.
  1. After 20 minutes add the Spinach Cubes if you’re using them and stir for a while to help the spinach melt. Leave to simmer a bit longer. If you’re doing boil in the bag rice now’s the time to get it on the boil.
  1. After another 5 minutes cut the tomatoes in half and add to the pan.
  1. After another 5 minutes add the yoghurt and mix it in. Give it just a minute or two on the heat before serving.

Al Bear

This is where I'm meant to tell you a bit about the author. But this is my blog and there's plenty about me on here so it seems a tad redundant.


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