Chicken And Bean Curry Ww 7 Points Food

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CHICKEN AND BEAN CURRY (WW 7 POINTS)



Chicken and Bean Curry (Ww 7 Points) image

This Weight Watchers friendly recipe makes six large portions. It freezes well and is wonderful served over rice, couscous, or a baked potato. Soudaniya is a sweet-hot Moroccan paprika. Substitute any combination of paprika and hot chili powder to your taste.

Provided by Buckeye Karen

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 uncooked boneless skinless chicken breasts
1 cup canned cannellini beans
2 1/2 cups canned black beans
2 cups canned diced tomatoes
1 cup corn
1 1/2 cups onions
1/8 cup cilantro
2 tablespoons curry powder
1/4 cup honey
1/4 cup Dijon mustard
1/8 teaspoon sweet hot paprika (soudaniya)
1/2 teaspoon ground coriander
1 tablespoon dried parsley
2 garlic cloves
1/4 cup dried green onion flakes

Steps:

  • Dice chicken & mince garlic/onions.
  • Throw everything in pressure cooker with about 2 cups of water on med-low until done (about 20 minute after steam starts escaping quietly). Add dried green onion and other spices to taste (before cooking, so the dried onion rehydrates).

Nutrition Facts : Calories 325.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 34.2, Sodium 738.5, Carbohydrate 54.7, Fiber 12.6, Sugar 17.9, Protein 25.4

CHICKEN CURRY



Chicken Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

1 1/2 pounds chicken, boneless and skinless
2 teaspoons cumin
4 teaspoons flour
2 tablespoons oil
1 cup chicken stock
1 tablespoon butter
1 cup frozen peas, thawed
1 medium onion, chopped
2 carrots, peeled and sliced on diagonal
1/4 cup heavy cream
Salt and pepper, to taste
1 1/2 tablespoons curry powder
1 teaspoon cinnamon

Steps:

  • Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
  • For the rice: Cook Basmati rice according to package directions

WW THAI RED CHICKEN CURRY



Ww Thai Red Chicken Curry image

This is a tasty, low fat recipe from weight watchers which needs no accompaniment. Chilled bananas are a lovely counter to the spiciness(7 points)

Provided by Gillian ORegan

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
2 onions, sliced
1 garlic clove, chopped
2 chicken breasts, cut into cubes
2 tablespoons Thai red curry paste (blue dragon)
25 g creamed coconut
300 ml boiling water
1 tablespoon tomato puree
350 g potatoes, cut into cubes
150 ml low-fat plain yogurt
2 tablespoons chopped fresh coriander
2 bananas
1 lime

Steps:

  • Saute onion and garlic in oil until soft.
  • Stir in chicken cubes and cook until lightly brown (3 minutes).
  • Add curry paste and cook for another 2 minutes.
  • Dissolve creamed coconut in boiling water and add to pan.
  • Add in potato and puree.
  • Cover and simmer for 25 minutes.
  • Stir in yogurt and coriander.
  • Chop bananas and mix in with lime juice and zest and chill until curry is ready to serve (this is a topping).

Nutrition Facts : Calories 386.9, Fat 15.2, SaturatedFat 6.6, Cholesterol 47.9, Sodium 80.7, Carbohydrate 45.3, Fiber 4.8, Sugar 17.9, Protein 20.3

CHICKEN, POTATO & GREEN BEAN CURRY



Chicken, potato & green bean curry image

This mild, creamy curry is a superhealthy way to start the week. Serve with naan breads warm from the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion , chopped
6 chicken thigh fillets, cubed
2 potatoes , cut into small cubes
2 tbsp mild curry paste
500g tomato passata (or whizz up a 400g can plum tomatoes with 100ml water until smooth)
200g fine green beans
150g pot natural yogurt (use full-fat to avoid curdling)
plain rice or naan bread , to serve

Steps:

  • Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
  • Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.

Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.34 milligram of sodium

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