Low Fat Chicken Curry Food

EASY CHICKEN CURRY

Steps:

• In a large bowl mix the chicken, curry paste and the yoghurt. Cover and leave in the fridge to marinade over night or for at least 2 hours.
• Heat the oil in your saucepan over a medium heat for 2 minutes, add the onion and cook for 5 minutes.
• Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
• Add the tomatoes, water, honey and lemon uice and cook for another 15 minutes.
• Serve with boiled rice.

INDIAN CHICKEN CURRY

Steps:

• Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
• Stir in the garam masala, coriander and mint.
• Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
• Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
• If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.

HEALTHY CHICKEN CURRY

Steps:

• Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.
• Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes
• Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.
• Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.
• Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice.

LOW-FAT CHICKEN CURRY

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.

CHICKEN KATSU CURRY

Steps:

• Spray a large saucepan with some Coconut oil spray.
• Add the onion, garlic and ginger and cook for approx 3 mins, until onion is softened. Add the carrots, apple and courgette and lightly fry for a further 4-5 mins.
• Mix in all the spices to evenly coat.
• Add the stock, honey, soy sauce and bay leaf and bring to the boil. Reduce heat and simmer (lid off) for approx 30 mins, until all vegetables are softened.
• While the sauce is cooking, Preheat oven too 200c or 400f
• Season the whole wheat bread made into breadcrumbs (or rice crispies with some salt and black pepper.
• Place each chicken breast in some cling film and bash down into thinner fillets with a rolling pin or meat tenderiser. Remove cling film and discard.
• Dip the chicken breast into the beaten eggs and then cover with the whole wheat breadcrumbs (or rice crispies) and place on a baking tray sprayed with some Coconut oil spray.
• Bake in the oven until breaded chicken breasts are nice and golden. (approx 30 mins)
• While the chicken is cooking, add rice to a saucepan, with 2 cups of water and a little salt. Bring to a boil, then simmer until liquid is almost all absorbed, turn off heat, but leave covered with lid for approx 10 mins, for steam to continue to cook rice.
• Slice each breaded chicken breast into pieces and serve alongside some steamed jasmine rice and fresh coriander and grated carrots.
• Remove the bayleaf
• Put curry sauce into a blender and blend till smooth, and then add back to the heat and simmer down for 10 mins so that it becomes a thick smooth sauce and ladle over the chicken and rice.
• Enjoy!!

YELLOW CHICKEN CURRY

Steps:

• Cook brown rice or quinoa as per package instructions.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
• Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
• Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
• Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
• In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
• Season with pepper to taste and serve over brown rice or quinoa. So good!

HEALTHY SLOW COOKER CHICKEN CURRY

Steps:

• Add the chicken, onion and carrots to a 6-quart slow cooker.
• Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture.
• Add cauliflower, garlic, raisins and ⅓ cup water; cover and cook 4 hours on high or 7 hours on low.
• Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
• Serve on brown rice or quinoa if desired with cilantro on top.

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)

Steps:

• In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
• Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
• Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
• Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
• Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
• Increase the heat to medium and cook the chicken in the spices for 10 minutes.
• Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Serve the Chicken Curry immediately with a side of Cauliflower Rice.

WHOLE30 CHICKEN CURRY (LOW CARB, PALEO)

Steps:

• Heat 1 1/2 tablespoons ghee in a large skillet over medium heat. Cook onions and ginger until onions are softened. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
• Add chili powder, curry powder, turmeric, garam masala, cinnamon, and a few big pinches of salt. Stir well to combine and sauté on low heat until a toffee brown but not burned, about 20 minutes. Add a tablespoon or two of water, as needed, to keep from burning. Cook until the curry smell begins to become more prominent.
• Add tomatoes and cook until the mixture is shiny and soupier than the spice-onion mixture. Remove from pan and transfer to food processor or blender; process until a smooth paste. Set aside.
• Return skillet to stove and add 1 tablespoon ghee. Add chicken pieces and cook, stirring frequently, until just opaque. Add mushrooms and sauté until browned and softened.
• Add curry paste from step 3 and stir well to combine. Sauté for 2-3 minutes, then add 1/2 cup water and can of coconut milk. Stir well. Simmer 10 minutes or until sauce is thickened and chicken is cooked through. Remove from heat.
• In a small skillet, heat 1 tsp. ghee over medium heat. Add mustard seeds and green chiles. Sauté until mustard seeds start to pop and green chile is softened.
• Spoon cauliflower rice into serving bowls, top with chicken curry, then with mustard seed-chile mixture. Garnish with fresh cilantro leaves.

CHICKEN CURRY WITH COCONUT MILK

Steps:

• Heat oil in a large deep skillet, over medium heat.
• Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
• Place chicken in the pan and season with 1 teaspoon salt.
• Add tomatoes, cilantro, coconut milk and water.
• Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
• Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
• Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

LOW FAT TANDOORI CHICKEN TIKKA

Steps:

• Place the chicken in a large mixing bowl and drizzle the lemon juice over the top. Mix in the garlic and ginger paste, salt and red food colouring (if using). Allow this to stand while you make the marinade.
• Place the yoghurt in a mixing bowl and then whisk in the other rest of the ingredients up to the salt until creamy smooth. Add the chicken pieces and rub the marinade into the flesh. The chicken needs to marinate for at least 30 minutes but a few hours or overnight will get you tastier results.
• When ready to cook, set up your bbq for direct heat grilling. Skewer the marinated chicken. If you are using the tandoori chicken in a creamy curry such as chicken tikka masala, be sure to retain the marinade. When the coals are white hot, place the skewers over the heat and grill for about five minutes until you are getting a good char on the underside. Flip it over and cook the other side until nicely charred and cooked through. Season with salt to taste to serve.

LOW FAT CHICKEN CEYLON

Steps:

• Heat the oil over medium high heat in a Balti pan or frying pan. When visibly hot, add the mustard seeds. When they begin to crackle, add the star anise, cardamom pods, cinnamon stick and the curry leaves and temper them in the oil for about 20 seconds. Now stir in the garlic and ginger paste and the chopped chillies and fry for a further 20 seconds.
• Add the coconut flour and coriander stalks and give it all a good stir. The pan will be looking a bit dry so add the tomato puree and a little of the base sauce until you have a thick paste. Simmer for about 20 seconds and then add the remaining base sauce.
• Allow this to come to a bubbly simmer and then stir in the chicken, coconut milk, chilli powder, mixed powder/curry powder, tandoori masala and the black pepper. Stir to combine and let it all bubble for about 3 - 5 minutes until the tandoori chicken is heated through or in the case of raw chicken cubes simmer until cooked through.
• To finish, add the dried methi and mango chuntey. Stir it all nicely into the sauce. Squeeze the lime juice over the top, sprinkle with the garam masala and garnish with the chopped coriander to serve.

MILD LOW-FAT CURRY RECIPE WITH CHICKEN

Steps:

• Spray a large frying pan with low calorie cooking spray and place over a medium high heat.
• Fry the onions, garlic, ginger, curry powder, cardamon pods and ground spices for five minutes until tender.
• Add the Chicken and fry gently until browned and cooked throughout.
• Turn the heat to medium and add the passata, stock, sweetener and mushrooms and cook for a further 10 minutes.
• Remove from the heat and allow to cool for 5 minutes then gently stir in the fromage frais before serving.

SLIMMING WORLD CHICKEN CURRY

Steps:

• Heat the oil in a large pan.
• Add the chopped onions, garlic, spices, salt and pepper.
• Cook the onions for a couple of minutes until they become translucent
• Then stir in the mashed tomatoes and stock and simmer.
• Pour the mixture into the food processor and blend all into a paste for 10 seconds.
• Chop the chicken into chunks and add to the pan and brown off
• Pour in the spice paste
• Add the lemon juice
• Cook over a low heat around no 6 for 20 minutes until the chicken is cooked.
• Serve with rice and garnish with coriander and pomegranate seeds.

LOW FAT CHICKEN CURRY

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...

CHICKEN KORMA RECIPE

Steps:

• Whizz the ginger, garlic, coriander and cumin with a little water in a blender to make a paste.
• Put the olive oil, bay leaves and spices in a non-stick pan. Cook, stirring, for a few minutes. Add the onion and spicy paste and cook for 5 mins. Stir in the chicken and cook until sealed, add a little water if it gets too dry.
• Add tomatoes, plus 150ml (¼ pt) water if the mixture seems too thick. Simmer until the chicken is cooked, about 15 mins. Add the coconut milk and cook for another 5 mins. Remove cinnamon and bay leaves, scatter with coriander and serve with rice.