CHICKEN CURRY CALORIE RECIPES
LOW-FAT CHICKEN CURRY RECIPE - FOOD.COM
This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 2-3 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 274.5, FatContent 4.3, SaturatedFatContent 0.9, CholesterolContent 75.5, SodiumContent 165.4, CarbohydrateContent 30.6, FiberContent 8.6, SugarContent 18.1, ProteinContent 30.8
INDIAN CHICKEN CURRY (MURGH KARI) RECIPE | ALLRECIPES
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Asian Indian Main Dishes Curry
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 94.7 mg, FatContent 24.3 g, FiberContent 2.9 g, ProteinContent 38.1 g, SaturatedFatContent 4.7 g, SodiumContent 1370.4 mg, SugarContent 4.7 g
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This recipe is quick and easy....it uses leftover cooked chicken. Add more salt if you feel it needs it!
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Reviews 4.0
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Calories 291.3 per serving
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Calories 291.3 per serving
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MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY IN 25 MINUTES ...
Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the whole meal is ready fast. Serve topped with a dollop of plain yogurt and mango chutney.
From cookinglight.com
Total Time 25 minutes
Calories 442 per serving
From cookinglight.com
Total Time 25 minutes
Calories 442 per serving
- Toss together chicken, curry powder, salt, and cayenne in a large bowl. Heat oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using tongs, transfer chicken to a medium bowl. Add broccoli, onion, peppers, and garlic to skillet; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken stock; cover and cook until broccoli is crisp-tender, about 4 minutes. Add chicken, lime juice, and soy sauce; stir until heated through, about 1 minute. To serve, place 1/2 cup rice in each of 4 shallow bowls, and top with about 1 1/2 cups chicken mixture.
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Check out our easy chicken curry recipe with low-fat coconut milk, punchy madras paste and crunchy sugar snap peas. This flavoursome curry is low in calorie and gluten free
From olivemagazine.com
Total Time 45 minutes
Category Meat and poultry
Calories 411 calories per serving
From olivemagazine.com
Total Time 45 minutes
Category Meat and poultry
Calories 411 calories per serving
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