Does anyone know a recipee for curry chicken?!
Answers: Does anyone know the recipee for this curry chicken, it has V8, curry powder, chicken and lemon juice and he thickened the sauce with flour.
1 boneless, skinless chicken breast, cooked, cut in strips
250 ml (about 1 cup) Red Curry Sauce (e.g. Sharwood's Thai Red Curry, low calorie, internationally available, and tastes great!)
1/2 large green pepper, cut in strips
1/3 large cucumber, sliced
6 large mushrooms, sliced
1 tablespoon lime juice
1 tablespoon citrus marmalade (you should aim to purchase a low-sugar marmalade with about 20 cal/tbsp)
1 cup steamed Jasmine Rice
1/2 jalapeno pepper (optional)
In a non-stick skillet or wok, stir-fry the pepper, cucumber, and mushrooms in the lime juice and marmalade at medium-high heat. Do not use oil. Stir-fry for five minutes or until the mushrooms darken in color. Add the curry sauce and chicken to the skillet. Stir to coat chicken and vegetables evenly. (You may also add the jalapeno if you desire a spicier sauce. Press the pepper into the pan while cooking to release the pepper's juices into the sauce.) Let the sauce and ingredients simmer for five minutes on medium-high, then remove from heat. Serve over steamed jasmine rice.
Comments: No oil or coconut milk, and it still tastes great! (The Sharwood's curry, however, includes coconut milk in its ingredients, but it must be a low-cal version because Sharwood's is only 170 cal / 125 mL of sauce.) I recommend baking the chicken breast ahead of time for the healthiest preparation.
It is traditional in Thai cooking to serve cucumber raw on the side or arranged around the plate. My recipe suggests frying the cucumber in the lime juice and marmalade. It is simply a personal preference, and I find it tastes great. Also, you may serve the dish with crushed peanuts on top, but this adds fat, calories and protein (and the chicken breast already provides protein).
Serves 2. Calorie Total Per Serving:
Chicken: 80 cal Curry Sauce: 170 cal (for Sharwood's) Rice: 150 cal Marmalade: 10 cal Total: 410 cal
Enjoy this easy-to-make, great-tasting, oil-free, low-calorie Thai dinner! It's guaranteed to please!
6-8 chicken wings, disjointed
2 medium red skin white potatoes
1 medium onion, diced
1/2 medium green pepper, diced
curry powder
garlic salt
seasoning salt
black pepper
1 tablespoon oil
1. Season wings to taste, using curry powder generously.
2. Cut potatoes into bite size cubes.
3. Saute chicken, onions, green pepper and potatoes in oil until brown.
4. Add 1/2 to 3/4 cup water and simmer until juices thicken and chicken is tender.
Here are several recipes:
http://www.cooks.com/rec/search?q=curry+...
www.cuisinemagazine.co.nz
Go to foodnetwork.com and search for curry chicken as a recipie
INGREDIENTS
1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
4 oz V8
1 pinch salt
1/4 cup olive oil
Flour/water mixture for thickner
water to cover
DIRECTIONS
Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
Add chicken pieces and V8. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. Add flour/water mixture if thickning is needed.
Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes