Is there anything particularly unhealthy about this quick'n'easy chicken curry recipie I've created?!
Take a chicken thigh quarter. Remove the skin and cook it in a steamer.
When it's cooked, dismantle the meat into lumps and throw away the bones and gristle.
Next, make up some vegetable gravy using vegetable gravy stock cube or vegetable gravy granules. About half a pint. Once this is made, stir in a few teaspoons of cury powder (vary the amount depending on how hot you like it).
Now put the chicken lumps into a pot, and pour over your curry gravy.
Chop up a small onion - not too fine - and a mushroom, and toss them into the mix along with a small handfull of frozen garden peas.
Now cover it and allow it all to simmer gently.
Next, wash some rice to remove as much starch as possible, then boil it up so it becomes light and fluffy.
Make a bed of this rice on your plate, and serve the curry poured over.
I haven't made this before. All my previous currys have been very unhealthy with high fat content, and I'm trying to move away from that.
Answers: It serves one to two people.
Take a chicken thigh quarter. Remove the skin and cook it in a steamer.
When it's cooked, dismantle the meat into lumps and throw away the bones and gristle.
Next, make up some vegetable gravy using vegetable gravy stock cube or vegetable gravy granules. About half a pint. Once this is made, stir in a few teaspoons of cury powder (vary the amount depending on how hot you like it).
Now put the chicken lumps into a pot, and pour over your curry gravy.
Chop up a small onion - not too fine - and a mushroom, and toss them into the mix along with a small handfull of frozen garden peas.
Now cover it and allow it all to simmer gently.
Next, wash some rice to remove as much starch as possible, then boil it up so it becomes light and fluffy.
Make a bed of this rice on your plate, and serve the curry poured over.
I haven't made this before. All my previous currys have been very unhealthy with high fat content, and I'm trying to move away from that.
Doesn't seem to be. The only thing you need to watch is that stock cubes sometimes have a high salt content. If you don't add any extra salt it seems pretty healthy. Also try using brown rice, as this is much healthier than white.
sounds reasonably cholesterol free m8. go 4 it
I agree with Clare. You also may want to add a little plain yogurt to the sauce at the end.
Sounds great!... But I would watch how much curry you put in as too much can cause intestinal damage. a couple pinches would be good.
you can buy curry sauce gravy granuals now.
sounds fine to me. Def add some fat free natural yoghurt to thicken the sauce a bit and def get rid of the skin. sounds delicious!
sounds vile, but reasonably healthy apart from the possibility of high salt.
Stock Cubes and probably gravey granuals are, as well as being high in salt also laced with MSG (mono sodium glutamate, flavour enhancer) which some people prefer to avoid
very healthy! if you're trying to cut down on salt though the cube/gravy and the curry powder can have a lot of salt. Also if you're trying to cut down on your fat intake, swap the chicken thigh for a breast or even better for some turkey breast (lowest fat poultry and yum too!) and watch your intake of white rice too. Have brown rice, it's more filling and you'll eat less of it too as it's quite heavy - use boil in the bag rice to watch portion sizes. sounds yummy!!!!
Sounds right, although I frown heavily on the use of stock cubes. Try making a base sauce with sauteéd onions, tomatoes and the curry powder, no need for stock cubes.
Looks pretty healthy to me.