CHICKEN CURRY
Excellent
curry. Serve on plain, cooked
cauli-fried Rice, if desired. If in weight
maintenance, you could stir some cooked quinoa into the cauli-fried rice. Great recipe for leftover turkey this Christmas.
8 chicken breast halves, cut into
bite-size pieces, OR 1 Roast chicken
1/4 cup olive oil
(50 mL)
1
tsp salt (5 mL)
1/4 tsp black
pepper (1 mL)
2
garlic cloves, crushed
2
tbsp olive oil (25 mL)
1/2 cup chopped
onion (125 mL)
1
green pepper, chopped
3
tbsp tomato paste (45 mL)
1
tbsp Curry Powder (15 mL)
2
tsp dried parsley (10 mL)
1
cup chicken stock, OR water (125 mL)
2
tbsp seedless raisins (25 mL)
1
envelope chicken bouillon (15 mL)
(only if using water option)
In wok or electric frying pan, heat 1/4
cup (50 mL) olive oil and stir-fry chicken until turning white. Sprinkle chicken with salt and pepper and add
garlic. Stir-fry a little longer. Set aside.
If using a roast chicken, simply cut up into bite-sized pieces and set
aside.
In 2 tbsp (25 mL) olive oil, stir-fry onion until
soft. Add green pepper; stir-fry 2 minutes. Stir in tomato paste, Curry Powder and
parsley. Add chicken. Stir in chicken stock, OR water, raisins and
chicken bouillon. Stir until sauce
begins to thicken, reduce heat and simmer 15 minutes. Add some water if necessary.
Serve with sugar-free chutney and a
sprinkle of unsweetened, desiccated coconut, if desired.
Sugar-free Chutney: You may use either a commercial product or a
low-carb, sugar-free apricot or peach jam, stir in a little white vinegar and
Worcestershire sauce to taste, and you have yourself a lovely, quick and easy
low-carb, sugar-free chutney. It tastes
really good too. Try it and see! If you like hot chutney, add some hot sauce
to the chutney.
Yield: 6 servings
1
serving
327.9
calories
38.1
g protein
16.0
g fat
5.7
g net carbs