Saturday, 4 January 2014

Healthy Curry Chicken

This is a low-fat curry chicken recipe that uses boneless skinless chicken breast. The breast turns out juicy and tender.

1 pound boneless skinless chicken breast
1 tablespoon coconut oil
1 cup vegetable cocktail
1/3 cup GF tomato paste
1 1inch piece of ginger, peeled and grated
3 cloves garlic, pressed
1 1/2 teaspoons curry powder
1/2 teaspoon onion salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
pinch ground cinnamon
pinch ground cloves
cayenne to taste
salt to taste
pepper to taste

Melt the oil in a skillet over medium-high heat.
Season the chicken breast with salt and pepper and brown both sides in the skillet, about 3 minutes per side, until you have a nice light golden crust.
Meanwhile, whisk together, the vegetable cocktail, tomato paste, ginger, garlic and remaining spices in an 8 inch casserole dish.
Remove the chicken from skillet and place in the tomato spice mixture making sure to coat both sides.
Cover and place in a preheated 350 degree oven until cooked thought and tender, about 1 hour, depending on how thick the pieces of chicken are.

I also use this chicken recipe to make an awesome Indian Chicken Salad. Just slice up a chicken breast, toss it with your favourite greens and drizzle with some of the left-over sauce and you have an amazing salad!

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Have you tried this recipe?? Tell us how it turned out :)