Low Calorie Chicken Curry Recipes
COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
- Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LOW-FAT CHICKEN CURRY
This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!
Provided by LC69414
Categories Curries
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Fry the chicken in a non-stick large frying pan or wok.
- When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
- Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.
LOW CALORIE CHICKEN CURRY
This recipe is quick and easy....it uses leftover cooked chicken. Add more salt if you feel it needs it!
Provided by breezermom
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large nonstick skillet over medium heat until hot. Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly.
- Combine the cornstarch and chicken stock, stirring until smooth. Add to the apple mixture. Stir in the cooked chicken and raisins.
- Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.
LOW FAT CHICKEN CURRY
Very simply but tasty low fat curry
Provided by martinwright
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow to marinate for at least thirty seven and a half minutes.
- In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.
- Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naan. In fact, forget the curry, just eat lots of naan...
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Servings 4Category Dinner
- 1. Trim any remaining fat from the chicken and slice them into 2cm pieces. Place chicken pieces in a bowl with yoghurt, paprika, cumin, coriander and turmeric. Stir well to combine. Cover and refrigerate for an hour.
- 2. Preheat oven to 200ºC. Place marinated chicken onto an oven tray lined with baking paper. Spread out the pieces into a single layer. Bake for 8-10 minutes until golden.
- 3. To make the sauce, heat oil in a frying pan. Add onion, garlic and ginger. Cook for 2-3 minutes over a medium heat until golden. Add garam masala and cook for another minute.
LOW-CALORIE KATSU CHICKEN CURRY - LO-DOUGH
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Servings 1Calories 466 per servingCategory Mains
- In a separate bowl add the curry powder to the Lo-Dough crumbs and mix. Add the egg-coated chicken to the crumbs and shake to coat well. Press the crumbs on with your hands for a firmer thicker crust.
LOW FAT CHICKEN JALFREZI - DELICIOUSLY LIGHT - THE CURRY GUY
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4.3/5 (4)Category MainCuisine British/IndianTotal Time 20 mins
- Heat the oil over medium high heat in a balti pan or similar. Stir in the curry leaves, followed immediately by the bell peppers, onion, chillies and spring onions and stir so that the veggies are completely coated with the oil. Fry for about two minutes and then add half of the cherry tomatoes and the garlic and ginger paste. Fry this for another minute and then add the tomatoe puree. Stir it all up to combine.
- Now add the spices and the base curry sauce. Let the sauce simmer for 3 - 5 minutes until you are happy with the consistency. and then add the tandoori chicken tikka. You could add raw chicken but you might need to add a little more base sauce or water to help it cook through.
- When your chicken is heated through add the remaining tomatoes, season with salt to taste and garnish with the chopped coriander.
LOW CALORIE GREEN CHICKEN CURRY - CLAIRE K CREATIONS
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5/5 (1)Estimated Reading Time 3 minsServings 2
- Heat the curry paste in a large fry pan or wok until it is fragrant. Add the chicken breast and cook until it is sealed then stir through the vegetables (except the leaves).
- Add the evaporated milk, stir it through then bring the pot to a boil then reduce to a simmer. Simmer the curry until the vegetables have softened and the chicken breast is cooked through.
- Add the lime juice and fish sauce and stir them through then add the leaves. Continue to simmer until the leaves have wilted (only about a minute).
- Serve the curry on half a cup of cooked white rice (per person) and scatter with the basil leaves.
HEALTHY SLOW COOKER CHICKEN CURRY | DELICIOUS HOMEMADE RECIPE
From tarateaspoon.com
4.5/5 (17)Total Time 7 hrs 20 minsCategory Main CourseCalories 219 per serving
- Add the chicken, onion and carrots to a 6-qt slow cooker. Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture. Add cauliflower, garlic, raisins and ⅓ cup water; cover and cook 4 hr on high or 8 hr on low.
- Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
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4.5/5 (11)Category MainCuisine British/IndianTotal Time 20 mins
- Heat the oil over medium high heat in a Balti pan or frying pan. When visibly hot, add the mustard seeds. When they begin to crackle, add the star anise, cardamom pods, cinnamon stick and the curry leaves and temper them in the oil for about 20 seconds. Now stir in the garlic and ginger paste and the chopped chillies and fry for a further 20 seconds.
- Add the coconut flour and coriander stalks and give it all a good stir. The pan will be looking a bit dry so add the tomato puree and a little of the base sauce until you have a thick paste. Simmer for about 20 seconds and then add the remaining base sauce.
- Allow this to come to a bubbly simmer and then stir in the chicken, coconut milk, chilli powder, mixed powder/curry powder, tandoori masala and the black pepper. Stir to combine and let it all bubble for about 3 - 5 minutes until the tandoori chicken is heated through or in the case of raw chicken cubes simmer until cooked through.
- To finish, add the dried methi and mango chuntey. Stir it all nicely into the sauce. Squeeze the lime juice over the top, sprinkle with the garam masala and garnish with the chopped coriander to serve.
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