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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 481.2
  • Total Fat: 22.9 g
  • Cholesterol: 91.2 mg
  • Sodium: 118.3 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 45.2 g

View full nutritional breakdown of Low Carb Chicken Curry calories by ingredient
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Low Carb Chicken Curry

Submitted by: BUNNYBOMB
Low Carb Chicken Curry

Introduction

Low carb Chicken Curry, to be served on it's own (no need for noodles or rice). Low carb Chicken Curry, to be served on it's own (no need for noodles or rice).
Number of Servings: 3

Ingredients

    2 large chicken breast fillets
    2 medium onions diced
    3 cloves of garlic crushed
    1 tbsp tumeric
    1 tbsp ground ginger
    1/2 tsp chilli powder
    2 tbs olive oil
    200ml hot water
    200ml low fat créme fraiche
    1 packet 250g bean sprouts
    1 packet 250g baby spinach

Directions

1. Cut chicken breast into cubes and fry in a little oil until brown then set aside
2. Fry onions, garlic and spices for 2-3 mins then add chicken back to the pan, coating with the spices.
3. Add hot water and créme fraiche, and simmer for approximately 20 minutes until chcken is tender and sauce has reduced by half (stirring occasionally).
4. 5 minutes before end of cooking, add remianing oil to a frying pan and stir fry bean sprouts.
5. Stir in the bean sprouts and baby spinach leaves just before serving.

Serving Size: Serves 2 (large portions) or 3 (medium portions)






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