Tag Archives: curry chicken

Curry Chicken Salad (for sandwiches)

14 Sep

Hey guys!  So, this recipe is an original that I threw together this weekend.  It was inspired by a deli that used to be near my work, that sold Curry chicken salad on croissants.  I loved the stuff, but the deli went out of business.  I hadn’t had curry chicken salad in years, but last week I got a craving for it, and so this low calorie version was born.  I think this is delicious, and I will definitely be repeating it in my own household.  Even the husband enjoyed it, although he was unsure about trying it at first.  It’s yummy, and not too overwhelming with Curry.   The sweet cherry craisins are a nice comliment to the curry flavor.  I served this with 2 slices of 35 calorie bread (not included in the calorie count below).

Ingredients:

  • 12 oz boneless, skinless chicken breast (cooked and shredded)
  • 1/4 cup + 1 TBSP fat free miracle whip
  • 1 stalk of celery, finely diced
  • 1 TBSP onion, finely diced
  • 3/4 tsp of curry powder (i used a 1/2 tsp and a 1/4 tsp to measure)
  • 1 TBSP slivered almonds
  • 2 TBSP cherry flavored dried cranberries (I used craisins)
  • salt and pepper to taste

Directions:

  1. Mix everything but the chicken together first, to be sure your curry is mixed in well.
  2. Add chicken to mixture, and stir until everything is well incorporated.
  3. Serve with saltine crackers or low calorie bread.  Add Lettuce and tomato if you like.

Makes 4 (1/2 cup) servings= 161 Calories per serving

Appx 4 weight watchers points plus


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Curry chicken

11 Aug

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