Curry chicken

I love Indian food, but my husband doesn’t. Long story shirt, we’ve never been to an Indian restaurant in the 9 yrs we’ve been together. I figure my only chance at winning him over with Indian food was to start at home, so here is our low cal curry.

Ingredients:

• 1 1/2 lbs of boneless, skinless chicken thighs
• 1 tbsp oil
• 1/2 cup chopped onion
• 5 tbsp minced garlic
• 2 1/2 tsp curry
• 2 tsp garam masala
• 1 1/2 tsp cumin
• 1/2 tsp salt
• 3/4 cup water
• 1/2 cup lite coconut milk
• 1 tomato, chopped
• 1 potato, medium sized

Directions:

1. Heat oil in a large skillet, and sautéed onions and garlic for about 3 min.

2. Stir in curry, garam masala, salt, and cumin and stir until incorporated with onions.

3. Add chicken and brown on both sides (about 3 min per side) stirring onion mixture around to keep from sticking/burning.

4. Add water, coconut milk, tomato and potato (peeled and diced).

5. Cover pan and Cook on medium about 15 min, covered.

6. Stir mixture and remove lid. Continue cooking about 20 min uncovered.

7. Remove chicken thighs and shred/chop the meat. Return to pan and stir in. Continue cooking until liquid has cooked down to a thick sauce, or a consistency you prefer.

 Divide into equal servings of 4 or 5. Serve with rice (not included in calorie count shown here)

Editors Note: if you liked this, try my chicken tikka masala

5 servings= 277 calories per serving

appx 7 weight watchers points plus

4 servings= 346 calories per serving

appx 9 weight watchers points plus

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