Chicken Curry (462 CAL)

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

2

A creamy and fragrant chicken curry doesn't have to be between 500 - 600 calories. Alexandra Prabaharan brings it down to just 462 calories without skimping on flavour or fragrance. Find out how by watching the video.

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Enjoy flavourful goodness that is healthy too!

Tips
 
1. Instead of thickening the curry with santan we make a nut paste to give it the creaminess. Nuts are a healthy addition to a balanced diet. 
 
2. We use boneless and skinless chicken breast for a lower saturated fat count. 
 
3. Low fat milk is used to give added creaminess to the dish without the fat. Use plant-based milk instead if you want to kep it lactose free. You can even use Tofu instead of chicken and make it a vegan dish.
 
4. We serve this with brown rice for added health. 

Ingredients

500
grams
Chicken Breast
2
tablespoons
Salt
4
Cardamom Pods
2
Cinnamon Sticks
4
Cloves
2
Star Anise
2
stalk
Lemongrass
2
stalks
Curry Leaves
1
Onion
, sliced
2
Tomatoes
, deseeded and quartered
1
tablespoon
Chilli Powder
1
teaspoon
Tumeric Powder
2
tablespoons
Meat Curry Powder
2
cm
Ginger
, sliced thinly
3
cloves of
Garlic
1/2
cup
Low Fat Milk
1
cup
Brown Rice
Salt and Pepper
, to taste
1
a handful of
Cilantro

Directions

Cook the brown rice as per normal, 1 cup rice with 2 cups water.
Cut the raw skinless chicken into cubes. Marinate the chicken with a bit of the turmeric powder, chilli powder, salt and oil. Leave for 30 minutes.
Blend the ginger and garlic until it forms a paste.
Blend the cashews with 3 tbsp water to form a nut paste.
In a stainless steel or heavy pot, heat oil.
Toss in the star anise, cinnamon sticks, cloves and cardamom along with the lemongrass and curry leaves. Sauté until fragrant.
Add in onions and garlic-ginger paste. Sauté until onions are soft.
Add in tomatoes.
Put in chicken pieces and remaining turmeric, chilli and curry powder.
Add in hot water until you reach your desired consistency.
Stir until chicken is well coated. Simmer for 10 minutes.
Add in the nut paste, milk and salt. Simmer for 20 minutes.
Taste to make sure the flavour is balanced. Remove spices before serving. Garnish with cilantro.
Serve the chicken curry on top of the cooked brown rice.

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