Sunday, December 16, 2012
CHICKEN OR TURKEY CURRY
Excellent curry. Serve on plain, cooked cauli-fried Rice, if desired. If in weight maintenance, you could stir some cooked quinoa into the cauli-fried rice. Great recipe for leftover turkey this Christmas.
8 chicken breast halves, cut into
bite-size pieces, OR 1 Roast chicken
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
3 tbsp tomato paste (45 mL)
1 tbsp Curry Powder (15 mL)
2 tsp dried parsley (10 mL)
1 cup chicken stock, OR water (125 mL)
2 tbsp seedless raisins (25 mL)
1 envelope chicken bouillon (15 mL)
(only if using water option)
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. If using a roast chicken, simply cut up into bite-sized pieces and set aside.
In 2 tbsp (25 mL) olive oil, stir-fry onion until soft. Add green pepper; stir-fry 2 minutes. Stir in tomato paste, Curry Powder and parsley. Add chicken. Stir in chicken stock, OR water, raisins and chicken bouillon. Stir until sauce begins to thicken, reduce heat and simmer 15 minutes. Add some water if necessary.
Serve with sugar-free chutney and a sprinkle of unsweetened, desiccated coconut, if desired.
Sugar-free Chutney: You may use either a commercial product or a low-carb, sugar-free apricot or peach jam, stir in a little white vinegar and Worcestershire sauce to taste, and you have yourself a lovely, quick and easy low-carb, sugar-free chutney. It tastes really good too. Try it and see! If you like hot chutney, add some hot sauce to the chutney.
Yield: 6 servings
38.1 g protein
16.0 g fat
5.7 g net carbs