I’ve never quite been able to stomach too much Middle Eastern food. Despite loving the sauces, spices and crunchy breads, the cuisine can be too rich for an everyday meal. When my boyfriend requested a curry recipe, I was delighted to put together one that we both could handle without launching us into food comas. This recipe uses non-fat Coconut Milk (think the So Delicious or Almond Breeze variety that you might put in a low-calorie cup of coffee), fresh veggies, and boneless, skinless chicken breast – to keep the fiber and protein content high and the fat content low. The ginger, tumeric and spices leave you with the same taste of Middle Eastern cookin’ we all love.
Ingredients: 1 tbs olive oil, 2-3 pieces of boneless, skinless chicken breaks, 1 yellow onion, chopped, 2 clove(s) fresh garlic, crushed, 2 tsp fresh or dried ginger, 1 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp Cayenne pepper, ground, 1 can diced tomatoes, 1/2 cup fat-free coconut milk, 1 cup cauliflower, 1 cup frozen peas, 2 tbs fresh coriander, chopped, and 1 medium fresh lime, wedges.
- Heat oil in a large saucepan over medium heat. Cook chicken in 2 batches, stirring occasionally, for 4 minutes each batch or until golden brown.
- In the same pan cook the onion, stirring occasionally for 5 minutes.
- Add garlic, ginger and spices and cook, stirring, for 30 seconds.
- Return chicken to pan.
- Stir in tomatoes, ¾ cup of water and coconut milk.
- Add cauliflower.
- Cover and bring to a simmer. Cook, partially covered, for 15 minutes or until vegetables are tender and chicken is cooked through.
- Stir in peas and cook for 2 minutes.
- Sprinkle with coriander leaves and serve with lime wedges.
This recipe was adapted from a Weight Watchers Recipe found here.