Chicken Curry

 

I got this recipe off the curry powder bottle and made it--yum! It wasn't hard, either. It has a lot of ingredients, but there's nothing difficult in the recipe. You should have your ingredients prepared ahead of time, just like they do on The Food Network, because otherwise it might burn while you're getting stuff ready. This was pretty spicy for me, so if you use the hot curry powder instead of the mild, you might want to use only two tablespoons instead of three. I have no idea if this is gluten free as far as the curry powder and chutney (you will have to find out about those ingredients). It's probably fairly low carb if you don't use the rice. Check the labels on the currey powder and chutney! Hot Madras Curry 1 Cup chopped onions 1 tsp. fresh grated ginger root 1 tsp. crushed garlic 2 Tablespoons corn oil (I used canola) 1 lb. skinless, boneless chicken breasts, cubed 3 Tablespoons Sharwoods Hot Curry Powder (or any type) 1 Tablespoon tomato paste 1 Tablespoon Major Grey Mango Chutney (or any type) 1 Tablespoons lemon juice 1/4 tsp. ground pepper 1/4 tsp. salt chopped cilantro to garnish 1) Fry the onions and garlic in the oil until golden. Add the chicken and ginger. Fry for 5 minutes. 2) Add the remaining ingredients (except cilantro) and 1 Cup of water. Bring to a boil, cover and simmer until meat is tender. 3) Sprinkle with chopped cilantro and serve naan bread, puppodums or rice. This would be great with rice as it's very runny. Serve in a bowl! I found some papadam; I never knew they had them in a box, and you could just microwave them! They were delish and only 25 calories per papadam, and no fat (gluten-free). The whole dish is pretty low in calories, I think...enjoy!  Back to Recipes Page