Easy, Spicy, Curry Chicken and Vegetable – Low Calorie Recipe

This spicy, low fat recipe is just what the body needs if you’ve been eating bland diet food.

Ingredients

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder (possibly more if you really like it)

1 teaspoon ground cinnamon (I would suggest half this amount)

1 teaspoon paprika

1 bay leaf (I didn’t have one and it was great)

1/2 teaspoon grated fresh ginger root (I don’t like ginger so I didn’t use it)

1/2 teaspoon white sugar (I didn’t use any)

salt to taste

2 skinless, boneless chicken breast halves – cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

3/4 cup coconut milk (I used about a cup because I added veggies)

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

large head of broccoli cut up

3 half bell peppers chopped into bite size pieces

7 asparagus spears cut into bite size pieces

Directions

1. I started by browning curry, paprika and cinnamon for about two minutes on medium heat

2. Add the chopped onions and drizzle in the oil, and garlic, sauté for about 2 more minutes. Add chicken, all your veggies, sprinkle of salt. (you could add ginger and bay leaf now)

3. Add tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

I just ate mine but you could easily put it over jasmine or brown rice.

Amanda

BS, MA