chicken curry?

Question

does anyone have a nice recipe for a low fat easy to make and not to spicy chicken curry? Thanks

Answer 1

Spicy Chicken Curry - very yummy

3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds

Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Answer 2

How about a chicken Korma?
Simply fry off an onion and a clove of garlic in a little olive oil then add a teaspoon of curry powder a continue to cook for a few minutes. Add the diced chicken and stir until sealed on all sides. Add chicken stock (1/4 pint should do), and simmer for 10-15 mins.
When chicken is cook add a tin of coconut milk and continue to cook for a further 5mins.
(If you don't like coconut you can substitute it with a small tub of creme fresh.)
Serve with brown rice for a healthy option. Enjoy!

Answer 3

Low fat Chicken Curry
Delicious, cheap and easy to make

2 boneless skinless chicken breasts, cut into cubes
1 large onion, sliced into strips
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
2 tablespoons garam masala powder
1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
2 cloves garlic, crushed
2 cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil

# 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.

Answer 4

try this one.
Ingredients:
500 gms chicken, cut into pieces
2-3 onions, chopped
8 cloves
1 cup coconut milk
2 tsp lemon juice
1 tsp coriander powder
1 tsp mustard powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp chili powder
3 tsp thick cream
3-4 tbsp oil
Salt to taste
Method:
1. Heat oil in a pan and fry the cloves for few seconds. Also add chopped ginger, garlic and fry for one more minute.
2. Now add chopped onions, chili powder, coriander powder, mustard powder, cumin powder, turmeric and fry until the onions turn brown.
3. To this, add chicken pieces, salt, coconut milk and cook until the pieces are tender on low flame.
4. When the gravy is thickened, add thick cream, stir and remove from heat.
5. Sprinkle lemon juice and serve hot with plain rice or pulao rice.
hope this helps
regards
James.

Answer 5

Chicken curry_LOW FAT

1.5kg chicken, cut into bite-sized pieces

125ml thick coconut milk (to be extracted from 1 grated coconut)

750ml thin coconut milk (this is obtained by adding enough water to the above grated coconut residue)

1 sprig curry leaves

2 lemon grass, lightly bruised

4cm piece pandan leaves

3 tbsp oil

3 potatoes, cut into big wedges

Ingredients (A):

3cm piece cinnamon stick

1 star anise

3 cloves

Ground spices:

2 tbsp chilli paste

10 shallots

8 cloves garlic

2 1/2cm piece fresh turmeric

2 buah keras (candlenut)

2cm piece galangal

3 tbsp meat curry powder
Method
Heat oil in a saucepan, fry lemon grass, curry leaves, pandan leaves, ingredients (A) and ground spices until fragrant and the oil separates.

Add chicken and fry for 8 to 10 minutes. Stir in thin coconut milk. Cook for 4 to 5 minutes. Put in potatoes and cover. Simmer for 10 to 15 minutes or until chicken and potatoes are just tender.

Lastly, add the thick coconut milk and bring to a simmering boil for 3 to 4 minutes. Add salt to taste. Cover for a while then dish out to serve.

Answer 6

Here you go

CHICKEN CURRY

1 or 2 chickens, cooked, skinned, deboned
6 tbsp. vegetable oil
1 lg. onion, finely chopped
2 1/2 tsp. crushed garlic
1 1/4 tsp. ginger root, scraped (optional)
4 tsp. curry powder
6 tbsp. water
1/2 lb. fresh tomatoes, chopped, or 1 lb. canned, drained, chopped
6 tbsp. plain yogurt
2 1/2 tsp. salt
1 tsp. garam masala (optional, can be bought at Indian stores)
2 1/2 tsp. fresh lemon juice

Toppings: sliced banana, chutney, sliced fresh tomatoes, sliced onions, coconut, etc.
Fry onions, garlic and ginger in oil for 7-8 minutes until onions are soft and golden brown. Reduce heat to low. Add curry and 1 tablespoon water. Fry for 4 minutes stirring constantly. Stir in tomatoes, yogurt and 1 teaspoon salt. Increase heat to medium. Add chicken and remainder of salt. Pour in 5 tablespoons water (omit water if using canned tomatoes). Bring to boil, stirring until all chicken is evenly coated. (Sprinkle with garam masala.) Reduce heat to low. Cover and simmer 20 minutes. Add lemon juice just before serving. Serve over hot rice with a variety of toppings. Using two chickens this makes a good amount for serving some and freezing the rest for another meal.

Answer 7

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Best Answer

Thankyou

Answer 8

i agree with all the above they sound lovely!! you can always cheat and use the powders instead if you are short of time x