Ginger Cumin Chicken Curry & Raita Cucumber Salad

Curry dish with a bit of a bite.  

Definitely making this again! 

I am now undecided as to what I like more; this dish or “Better Butter Chicken”.  Both of which I can never stop myself from having more as the sauces are so good! 

Recipe stated this was 8 servings but in my world should really read 4; but at only 193 calories per serving; I feel free to dive in for more. Froze half to enjoy another day.

Served with raita which complimented each other (heat & cool) and warm naan.  I took the leftover raita to lunch and had in a pita the next day.

Ginger Cumin Chicken Curry 

1 T vegetable oil, divided

2 lb boneless, skinless chicken breast, cut into bite sized pieces

2 t minced garlic

½ c chopped onion

1 T minced/finely chopped ginger

¼ - ½ t cayenne pepper

1 t ground coriander

1 t cumin

1 t turmeric

½ c chicken stock

1 19oz can of stewed tomatoes

2 T tomato paste

2 t granulated sugar

pinch of salt

¾ c lower fat plain yogurt

2 T chopped fresh cilantro (optional)

In a large saucepan, heat 2 t vegetable oil over med hight heat.  Add half of the chicken and cook 2-3 mins or until brown.  Remove from pan and set aside.  Repeat with the remaining chicken.

Add remaining oil to pan; add garlic, onion and ginger.  Reduce heat to med and cook, stirring constantly, for 4-5 mins or until softened but not brown.  Stir in cayenne, coriander, cumin and turmeric; sauté for 1 min or until fragrant.

Stir in stock; tomatoes, tomaote paste, sugar and salt.  Return chicken to pan.  Bring to a boil; reduce heat and simmer for 5 mins or until chicken is no longer pink inside.

Stir in yogurt and cilantro (if using); simmer over very low heat for 1-2 mins.

193 calories /28g protein /4g fat /10 g Carb /1g fibre /277 mg sodium /64 mg cholesterol

Raita Cucumber Salad

Combine the following vegetables in a bowl:

½ medium English cucumber, thinly sliced

1 large tomato, diced

½ medium onion, thinly sliced

Whisk together:

1.25 c low fat plain yogurt

½ T chopped fresh parsley

½ t cumin

¼ t ground coriander

pinch of salt

lemon zest

orange zest

drop of hot pepper sauce

pinch of paprika

pinch of black pepper

Toss with vegetables, cover and chill thoroughly.

4 servings/66 calories / 5g protein / 1g fat/ 9g carb/ 1g fibre/ 61 mg sodium /2mg cholesterol

Courtesy of:  The Best Low Carb Cookbook by Robert Rose