It’s so difficult for me to write recipes for things that I just make on my own, because I never measure. And even if I can get an idea of how much stuff I started out with, I add more of this and more of that as I cook, that I totally lose track. It’s a bad habit of mine…throwing things into my food no reservations. Let me attempt to write this “recipe”…
The reason I call it ‘Skinny’ is because it’s almost fat-free (if you want it to be) with very little carbs (also, if you want it to be). Sometimes I like being a fatty, but when you can be skinny without sacrificing any of the taste, why not?? And believe me…you won’t even know that it’s a skinny curry.
One more thing, I made a whole batch enough for about 4-6 servings. You can freeze it and just pop it in the microwave later on for a quick meal when you don’t feel like
creating cleaning up a giant mess. I don’t mind creating a giant mess…I just hate cleaning it up after.
Skinny Chicken Curry
- 3-4 Chicken breasts
- Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
- Minced garlic
- Minced ginger
- Olive oil
- Curry powder, 4-5 tbsp
- Ground cinnamon, 1 tbsp
- Paprika, 1 tbsp
- Brown sugar, 2 tbsp
- Tomato paste, 2 tbsp
- Plain yogurt (I used fat-free), 1-1 1/2 cup
- Coconut milk (I just used regular fat-free milk), 1/2 cup
- 1 Lime
- Cayenne pepper, 1 tsp
- Salt and pepper to taste
- Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
- Prepare all veggies, including garlic and ginger (minced).
- Heat a generous amount of olive oil in medium heat and sauté veggies.
- Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
- Add chicken, tomato paste, yogurt, and milk.
- Let it simmer and stir constantly.
- When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.
Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.
Once upon a time, there was a family of chicken breasts…Papa chicken, Mama chicken, and Baby chicken. Doesn’t it look like that?? Anyways…………………Rinse the chicken breasts, pat them dry, and cute them into bite-size pieces. You can trim the fat on it if you want. I did, because this is for my Skinny Chicken Curry.
Place the chicken pieces into a bowl. If you want (and this is totally optional), add some cooking sake and pepper while they wait to be cooked. Do you mind working with raw chicken? I know some people do, but I don’t mind at all. The only thing I hate is washing my hands constantly.
Prep all the veggies. I always think the more the merrier, but hubby disagrees. Oh well, I’m cooking, so more it is. And don’t be shy with the garlic and ginger.
Heat a pan with olive oil, and let the veggies sweat a little. Aren’t the colors so pretty? I love purple onions.
Now add the garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes. I know…it doesn’t look very curry-ish. That’s exactly what I thought. Just wait!
Calm down…this is not mayo! It looks kind of gross, I know. But it’s fat-free plain yogurt! Now you can turn that frown upside down. Go ahead and add the chicken,
mayo yogurt, and tomato paste.
Whew! Now it’s looking more like curry. Just stir, simmer, stir…and keep stirring. And of course I picked up that piece of onion and ate it.
When you feel like you can’t wait any longer, squeeze in a lime (that’s hubby’s finger)…
Add some cayenne and black pepper…
Plate and add some cilantro on top for some fresh flavor! I ate this for days. I used cauliflower rice, so it’s totally guilt-free! Enjoy!