Weight Watcher Friendly Chicken Thyme Curry Food
WEIGHT WATCHER FRIENDLY CHICKEN THYME CURRY
This is a Weight Watcher Flex Meal - 5 FPs per serve. It is fast, easy and has loads of flavour. Serve with rice and/or veggies to make a very nutritional and delicious meal. Adjust the Curry powder to suit your taste. Edit
Provided by beth.kyriakou
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into large bite sized pieces.
- Heat oil and cook onion, thyme, curry powder, garlic and ginger until onion is soft.
- Add tomato and coriander; cook stirring for 5 minutes or until tomato soft.
- Add chicken into pan and cook, stirring for 10 minutes or until browned lightly.
- Stir in stock, simmer uncovered for 15 mins or until chicken is cooked through and the sauce has thickened to your taste.
Nutrition Facts : Calories 240.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 87, Sodium 291.9, Carbohydrate 13.2, Fiber 3.1, Sugar 6.1, Protein 37
WW THAI RED CHICKEN CURRY
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
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
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- Mist a large pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes until soft. Add the garlic and ginger and cook for another minute, then stir in the curry powder and cook for a further 2 minutes.
- Add the chicken and cook for 2 minutes, stirring to coat in the spice mixture. Add the chopped tomatoes and stock, bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Cook the rice to pack instructions, then stir in the lime juice and coriander. Serve the curry with the rice and lime wedges to squeeze over. Top with a dollop of yogurt, a sprinkling of garam masala and extra coriander leaves.
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