Low Calorie Chicken Curry Recipes

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LOW CALORIE CHICKEN CURRY

This recipe is quick and easy....it uses leftover cooked chicken. Add more salt if you feel it needs it!

Provided by breezermom

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Low Calorie Chicken Curry image

Steps:

  • Heat the oil in a large nonstick skillet over medium heat until hot. Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly.
  • Combine the cornstarch and chicken stock, stirring until smooth. Add to the apple mixture. Stir in the cooked chicken and raisins.
  • Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.

1 tablespoon vegetable oil
2 cups apples, diced
1/2 cup celery, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/8 teaspoon salt
2 tablespoons cornstarch
2 cups chicken stock
2 cups cooked chicken, cubed
1/4 cup raisins
3 cups cooked long-grain rice

LOW-FAT CHICKEN CURRY

This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!

Provided by LC69414

Categories     Curries

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12



Low-Fat Chicken Curry image

Steps:

  • Fry the chicken in a non-stick large frying pan or wok.
  • 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.
  • 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.

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 garlic cloves, crushed
2 (14 1/2 ounce) cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil

LOW FAT CHICKEN CURRY

Very simply but tasty low fat curry

Provided by martinwright

Time 1h10m

Yield Serves 4

Number Of Ingredients 0



Low Fat Chicken Curry image

Steps:

  • Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow to marinate for at least thirty seven and a half minutes.
  • In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.
  • Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naan. In fact, forget the curry, just eat lots of naan...

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