Lowcaloriechickencurry Recipes

LOW CALORIE CHICKEN CURRY

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.

5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK

Steps:

• Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.Cool the mixture and blend into a smooth paste.
• Heat the remaining oil in the same pan and stir in the blended paste and saute for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
• Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
• Serve with naan, bread or rice with a side of salad or roasted vegetables.

LOW CALORIE INDIAN CURRY

Steps:

• In a non stick or well seasoned pan roast cumin seeds, cloves and cardamoms on a high heat until they are aromatic and the cumin seeds start to go brown. Remove the cardamon seeds from the husks, discard husks. Grind the toasted spices.
• Spray pan with oil. Saute carrots. After a minute add onions. After another minute add ginger and garlic. Cook until the onions are soft.
• Mince the onions, carrots, ginger and garlic into a paste. Mix in the tomato paste, the crushed toasted spices, the coriander and chili powders.
• Add oil to pan. Add garam masala to cold oil. Mix - it should form a thick oily paste. Heat up pan until spices are just sizzling. Cook until fragrant (up to 30 seconds). Be very careful not to burn the spices.(This step might be easier in a wok, or at the edge of the pan so the oil pools.).
• Add paste. Mix. Turn up heat to med/high & fry until the paste starts to dry out.
• Add water, bay leaf, turmeric and stock. Mix. Bring to the boil then reduce to a simmer. Leave simmering while you cook the cauliflower.
• Preheat oven to 220 deg Celsius. (425 Fahrenheit).
• Cut cauliflower into large bitsize pieces.
• Cover an oven tray with baking paper (or grease). Spread cauliflower out on oven tray one layer deep. Sprinkle generously with salt. Bake. Turn over after 15 min and add extra salt. Bake until cooked but firm.
• When cauliflower is almost ready, remove bay leaf and add chopped spinach to curry. Cook until spinach is soft (approx 3 min).
• Add salt to taste.
• Optional - add honey to taste.
• Carefully add the cauliflower - don't stir too much or it will turn into a mush.
• Serve hot. You can eat it as is or with rice or naan bread.