Curry Chicken

My husband and I love Indian food, though I really haven’t tried that many dishes because I am the type of person that if I like something at a restaurant, that’s all I get when I go there!  I always get the chicken curry and the saag paneer with naan on the side.  Love.  In fact, we ate at the Indian restaurant in Baton Rouge for our first Valentine’s Day.

Since we’ve moved to an area that is hours from the closest Indian restaurant, we’ve got to make our own.  This was an insanely easy recipe, found on a diabetic recipe site and I served it with a cheating version of saag paneer and some naan purchased from the supermarket.  Delish and no guilt!

Curry Chicken
Recipe from:

2 chicken breasts, trimmed and diced
3 tsp oil
1/2 onion, chopped
2 cloves garlic, crushed
1/2 cup chicken broth
1 1/2 cup water
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/8 tsp allspice
1/8 tsp ginger
dash dried fennel
1 tsp coconut flavoring
*Note:  Instead of the cumin, coriander, turmeric, allspice, ginger and fennel I just used curry powder.  I also wasn’t sure what coconut flavoring was, so I just used coconut milk.

Heat oil in nonstick pan and saute’ chicken until cooked through.  Remove and set aside.  Add the garlic and onion and saute’ until soft, then add the broth and water and seasonings.  Blend well then return the chicken.  Cover and simmer for 30 minutes, then stir in the coconut flavor.  Serve over rice.

Curry Chicken

Calories:  145
Protein:  19g
Sodium:  43 mg
Cholesterol:  52 mg
Fat:  6g
Carbs:  2g
Exchanges:  3 low-fat meat


2 responses to “Curry Chicken

  1. sweet!! i’ve always wanted to make this curry! do you think it would be fine without the coconut flavoring/milk? we’re not fans of the coconut here. thanks!

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