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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 8.6 g
  • Cholesterol: 59.2 mg
  • Sodium: 113.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 26.8 g

View full nutritional breakdown of Slim Chicken Curry calories by ingredient
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Slim Chicken Curry

Submitted by: EMMABE1

Introduction

The key to this method of cooking is the tightly fitting lid, and the low temperature that allows the juices to come out of the meat and the full flavour of the spices to develop.
A firm white fish could be used instead of chicken
Coconut extract can be purchaced from a good quality herb and spice shop or grocer,
The key to this method of cooking is the tightly fitting lid, and the low temperature that allows the juices to come out of the meat and the full flavour of the spices to develop.
A firm white fish could be used instead of chicken
Coconut extract can be purchaced from a good quality herb and spice shop or grocer,

Number of Servings: 2

Ingredients

    250g chicken breast
    2 tsp mild curry powder (according to taste)
    2 spring onions, chopped
    1 Tbs olive oil
    1 cup cauliflower florets
    1/2 cup broccoli florets
    1 very small carrot, sliced
    1 green apple, peeled, cored and diced
    1/2 cup skim milk
    2 tsp cornflour
    1/2 tsp Splenda (optional)
    1/2 tsp natural coconut extract

Directions

Cut the chicken breast into chunks, roll in curry powder
Heat oil in a heavy based saucepan, add chicken chunks and onion and stir fry until browned
Add 1/4 cup water and bring to boil
Turn down heat to very low, and put a tightly fitting lid on
Leave without touching for 15min
Add the vegetables and apple, and 1/2 cup water, bring to the boil, cover and cook on medium heat until vegetables and meat are cooked
Evapourate the liquid to leave a very small amount
In a small bowl mix the milk, cornflour, Splenda and coconut essence
Add blended milk mixture to the pan and stir to deglaze pan and coat the meat and vegetables, Heat gently, uncovered until heated through.
Adjust seasonimgs
Can be served over steamed cauliflower, or cooked rice or quinoa seed.
Serves 2


Number of Servings: 2

Recipe submitted by SparkPeople user EMMABE1.





TAGS:  Poultry |

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