How do i make a low fat mild chicken curry??!
How do i make a low fat mild chicken curry??
Any reallllly tasty, low cal, low saturated fat recipies?? i know its a lot to ask?? also need quite easy ones as not a great cook!!
Additional Details3 weeks ago
only nice answers please, i take pride in watching my sat fats and weight, im not loosing weight just maintaining it, you can still eat well but healthier
Answers:
3 weeks ago
only nice answers please, i take pride in watching my sat fats and weight, im not loosing weight just maintaining it, you can still eat well but healthier
INGREDIENTS:
1 14-ounce can “lite” coconut milk
3 tbsp reduced-sodium soy sauce
1 tsp brown sugar
2 tsp curry powder
1 tsp bottled minced ginger
2 tsp chili-garlic sauce
3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 red pepper, de-seeded and chopped
2 cups mushrooms, sliced
1 large carrot, chopped
1 celery stalk, chopped
2 bunches scallions, chopped into 1-inch pieces
2-3 baby bok choy, (green parts) chopped
PREPARATION:
Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.
Serves 4
Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g
Source(s):
another one here http://www.recipezaar.com/185427...
eat vegetables, try the chiense or italyten cuisine, they are more healthly like chidken!
why bother?......come on folks...eat or don't eat....
INGREDIENTS
* 6 bone-in chicken breast halves, skinless
* 3 medium carrots, chopped
* 3 stalks celery, chopped
* 2 medium onions, chopped
* 2 tablespoons ground curry powder
* 2 tablespoons all-purpose flour
* 1 tablespoon hot water
* 1 (10 ounce) can coconut milk
* 1/2 cup raisins
* 1/2 cup apples - peeled, cored and shredded
DIRECTIONS
1. In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
2. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
3. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
nutrition info: Servings Per Recipe: 6
Amount Per Serving
Calories: 311
* Total Fat: 11.5g
* Cholesterol: 68mg
* Sodium: 115mg
* Total Carbs: 23.9g
* Dietary Fiber: 4g
* Protein: 30g
I usually make mine with the apples just cut into chunks. You can use light coconut milk, or regular skim with this recipe if you use some cornstarch and water to thicken it. and remember, coconut milk is kinda high in fat.
Low fat Chicken Curry:
1? hours 10 min prep
2-3 servings
2 boneless skinless chicken breasts, cut into cubes
1 large onion, sliced into strips
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
2 tablespoons garam masala powder
1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
2 cloves garlic, crushed
2 cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil
1. Fry the chicken in a non-stick large frying pan or wok.
2. 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.
3. 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.