Low Fat Chicken Curry Recipe

Low Fat Chicken Curry Recipe

Ingredients

• 4 skinless, boneless chicken, breast halves , or thighs, 12 ounces total
• 4 medium potatoes, cut into 1-inch chunks , 1 1/4 pounds
• 1 medium green sweet pepper, cut into 1-inch pieces , 3/4 cup
• 1 medium onion, sliced
• 1 cup chopped tomato
• 1 tablespoon ground coriander
• 2 teaspoons grated gingerroot, or 1/2 teaspoon ground ginger
• 1 1/2 teaspoon paprika
• 3/4 teaspoons salt
• 1/2 teaspoon crushed red pepper (up to 1)
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cups chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Method

1. Rinse chicken; pat dry.
2. Cut chicken into 1-inch pieces.
3. Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker.
4. Place chicken on top of the vegetables.
5. For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in chicken broth.
6. Pour sauce over chicken.
7. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
8. If using low-heat setting, turn to high-heat setting.
9. Combine cornstarch and water; stir into broth.
10. Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly.
11. Makes 4 servings.
12. Nutrition facts per serving: 288 cal , 3 g total fat 1 g sat fat, 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate , 3 g dietary fiber, 22 g pro
13. Daily Value: 11% vitamin.

A, 76% vitamin.

C, 27% iron.

1. Food exchanges: 1 1/2 vegetable, 2 1/2 bread, 2 1/2 meat.

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