Chicken Curry Weight Watchers Style Recipes
BUTTER STYLE CHICKEN CURRY
Steps:
- Put the diced onion, garlic, ginger, squash and stock in a large pan over a medium heat. Bring to the boil, then reduce the heat and simmer, partially covered, for 12-15 minutes until the vegetables are tender.
- Strain the stock through a sieve set over a large bowl and set aside. Put the drained vegetables and the passata in a blender or food processor and blitz until smooth.
- Mist a deep frying pan or casserole with cooking spray and fry the sliced onions over a medium heat for 5-8 minutes, until softened. Add the curry powder and fry for another 2 minutes. Add the chicken and fry for 3 minutes until just sealed, then stir in the puréed vegetable and passata mixture, along with 400ml of the reserved stock. Simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened. Season to taste.
- Meanwhile, cook the rice to pack instructions, adding the turmeric to the cooking water to colour the rice.
- When the curry is almost done, put the spinach in a microwave-safe bowl with 2-3 tbsp water, cover and microwave on high for 2 minutes. Leave to stand for 1-2 minutes then scatter over the onion seeds and coriander.
- Garnish the curry with chopped coriander and serve with the turmeric rice, wilted spinach and yogurt on the side.
Nutrition Facts : Calories 130 kcal
WEIGHT WATCHERS CRANBERRY CHICKEN
Make and share this Weight Watchers Cranberry Chicken recipe from Food.com.
Provided by chris_tam
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour ingredients on top of chicken in 9X13 pan bake at 350 for 40 minutes to 50 minutes or until chicken is cooked.
- serve over yellow or white rice.
- unsure of the bottle size but I know it is the small bottle.
Nutrition Facts : Calories 403.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 1363.7, Carbohydrate 68.6, Fiber 3, Sugar 53.1, Protein 25.1
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- Mist a large pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes until soft. Add the garlic and ginger and cook for another minute, then stir in the curry powder and cook for a further 2 minutes.
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- Place chopped onion, garlic, ginger, pumpkin and stock in a large saucepan over medium heat. Bring to the boil, then reduce heat and simmer, partially covered, for 12–15 minutes or until vegetables are tender.
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