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Friday, August 28, 2009


I often make this chicken curry, but lately I add one teaspoon of dry crushed red pepper to spice it up a notch.

The photo - oh dear, yes, Jon photographed it for me on a small bed of rice. Did you know 1/4 cup of cooked brown rice equals about 10 grams of carbohydrate? A little of the real thing can go a long way to adding a little something to the meal, however, cauli-rice is really tasty and if you've not had that before, then you're in for a real treat. I have that recipe in one of my cookbooks, but I'm sure a quick googling will bring up similar sorts of recipes. I like to make a Chinese-style stir-fried cauli-rice and it really is good - totally denatured and does not taste like cauliflower. I used different vegetables in the curry in the photo than in the recipe, so be creative and use what you have on hand.

Excellent curry. Serve on Cauli-Fried Rice, page 53 of More Splendid Low-Carbing, if desired.

8 chicken breast halves, cut into
bite-size pieces
1/4 cup olive oil (50 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
2 garlic cloves, crushed
2 tbsp olive oil (25 mL)
1/2 cup chopped onion (125 mL)
1 green pepper, chopped
1/2 cup chopped green onion (125 mL)
1/4 cup tomato paste (50 mL)
1 tbsp Curry Powder, page 61 (15 mL)
1 tbsp soy, OR vital wheat gluten (15 mL)
2 tsp dried parsley (10 mL)
1 tsp dry crushed red pepper (5 mL)
1 cup water (125 mL)
2 tbsp seedless raisins (25 mL)
1 envelope chicken bouillon (15 mL)
1/4 cup slivered almonds, (50 mL)

In wok or electric frying pan, heat 1/4 cup (50 mL) olive oil and stir-fry chicken until turning white. Sprinkle chicken with salt and pepper and add garlic. Stir-fry a little longer. Set aside.

In 2 tbsp (25 mL) olive oil, stir-fry onion until soft. Add green pepper and green onion; stir-fry 2 minutes. Stir in tomato paste, Curry Powder, page 61, soy or vital wheat gluten flour and parsley. Add chicken. Stir in water, raisins and chicken bouillon. Stir until sauce begins to thicken, reduce heat and simmer 15 minutes. Add almonds in last 5 minutes, if using.

Serve with Microwave Peach Chutney, Splendid Low-Carbing, page 102 and a sprinkle of unsweetened coconut, if desired. This is delicious on Cauli-fried Rice, page 53.

Nutritional Analysis: Yield: 8 servings, 1 serving: 271.3 calories; 31.6 g protein; 12.6 g fat; 6.0 g carbs

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