Best Low Calorie Chicken Curry Recipes

LOW-FAT CHICKEN CURRY

Low-Fat Chicken Curry image

This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!

Provided by LC69414

Categories Curries

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

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 garlic cloves, crushed
2 (14 1/2 ounce) cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil

Steps:

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.

LOW CALORIE CHICKEN CURRY

Low Calorie Chicken Curry image

This recipe is quick and easy....it uses leftover cooked chicken. Add more salt if you feel it needs it!

Provided by breezermom

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 cups apples, diced
1/2 cup celery, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/8 teaspoon salt
2 tablespoons cornstarch
2 cups chicken stock
2 cups cooked chicken, cubed
1/4 cup raisins
3 cups cooked long-grain rice

Steps:

Heat the oil in a large nonstick skillet over medium heat until hot. Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly.
Combine the cornstarch and chicken stock, stirring until smooth. Add to the apple mixture. Stir in the cooked chicken and raisins.
Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.

SLOW-COOKER CHICKEN CURRY

Slow-cooker chicken curry image

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 9

Ingredients

1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve

Steps:

Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

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