CHICKEN CURRY
I often used to make this chicken curry (our son, Jonathan, loved it!).
Did you know 1/4 cup of cooked brown rice equals about 10 grams of carbohydrate? A little of the real thing can go a long way. You can add brown rice, wild rice or cooked quinoa to cauli-rice if you are able to handle the extra carbs. I like to make a Chinese-style stir-fried cauli-rice and it really is good - totally denatured and does not taste like cauliflower. I used different vegetables in the curry in the photo than in the recipe, so be creative and use what you have on hand.
8 skinny chicken breast halves, cut into bite-sized pieces, OR
use 2 rotisserie chickens
1/4 cup olive oil (50 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
2 garlic cloves, crushed
2 tbsp olive oil (25 mL)
1/2 cup chopped onion (125 mL)
1 green pepper, chopped
1/2 cup chopped green onion (125 mL)
1/4 cup tomato paste (50 mL)
1 tbsp curry powder (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
2 tsp dried parsley (10 mL)
1 tsp dry crushed red pepper (5 mL)
1 cup water (125 mL)
2 tbsp seedless raisins (25 mL) (You can leave the raisins out.)
1 envelope chicken bouillon (15 mL)
1/4 cup slivered almonds, (50 mL)
(optional - I usually leave this out)
In wok or electric frying pan, heat 1/4 cup (50 mL) olive oil and stir-fry chicken until turning white. Sprinkle chicken with salt and pepper and add garlic. Stir-fry a little longer. Set aside.
In 2 tbsp (25 mL) olive oil, stir-fry onion until soft. Add green pepper and green onion; stir-fry 2 minutes. Stir in tomato paste, curry powder, cornstarch, OR arrowroot powder and parsley. Add chicken. Stir in water, raisins and chicken bouillon. Stir until sauce begins to thicken, reduce heat and simmer 15 minutes. Add almonds in last 5 minutes, if using.
Serve with Microwave Peach Chutney (see below), Splendid Low-Carbing, page 102 and a sprinkle of unsweetened coconut, if desired. This is delicious on Cauli-fried Rice.
Nutritional Analysis: Yield: 8 servings, 1 serving: 271.3 calories; 31.6 g protein; 12.6 g fat; 6.0 g carbs
MICROWAVE PEACH CHUTNEY
This chutney is a snap to make in the microwave oven. Another even easier idea is to stir some vinegar and soy sauce or Worcestershire sauce into sugarless peach or apricot jam.
4 peaches, peeled and chopped
1/4 cup very
finely chopped onion (50 mL)
1
tbsp water (15 mL)
1/4 cup red wine
vinegar (50 mL)
2
tsp soy sauce (10 mL)
1/4 tsp salt (1
mL)
1/8 tsp Tabasco
Yield: 1 cup (250 mL)
2
tsp (10 mL) per serving
9.2
calories
0.1
g protein
0.0
g fat
2.1 g carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php