Lowcaloriechickencurry Recipes

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SLOW-COOKER CHICKEN CURRY

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Slow-Cooker Chicken Curry image

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

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

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