Lowcaloriechickencurry Recipes
5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK
The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!
Provided by Sheeba
Categories curry dinner LUNCH Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281 kcal, ServingSize 1 serving
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
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.
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- Add the chicken, onion and carrots and minced garlic to the slow cooker. Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture. Add the chicken broth (or water) and cover
- 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.
- Serve over a bed of rice, cauliflower rice, or whatever suits your fancy! Garnish with more cilantro on top.
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