Fat-free curried chicken breast - In viaggio in cucina

Fat-free curried chicken breast

5 April 2019
Recipe - Second course - Ethnic-Fusion
fat-free curried chicken breast

It was a long time since I proposed you a light recipe, so today I decided to prepare a fat-free curried chicken breast that is a second course with very few calories, but tasty and very very easy to make.

Throughout my life I have struggled with a few extra pounds and being a guy who greatly appreciates the pleasures of life, including good food, I know how hard it is to be on a diet, but during my experience I have also learned that, in these cases, spices (as well as aromatic herbs) can be of great help, allowing us not to bring only sad and insipid courses to our table.

Some tricks before directions

Making this chicken curry light is very simple and fast, not wanting to add any type of fat it is essential to have a good non-stick pan available, otherwise you will have to lightly oil the bottom of the pan with oil so you can burn the meat without make her attack.

This fat-free curried chicken breast can be prepared in advance and heated at the moment of eating in the microwave or in a pan by adding a little vegetable stock.

If you like the idea, before serving, you can sprinkle it with some chopped coriander leaves or chives.

Curried chicken light

Fat-free curried chicken breast recipe

Preparation times
5 min
Cooking times
10 min
Nutritional values
( per serving )
Carbohydrates: 4 gr
Calories: 228 kcal

Ingredients

Serves 2

  • 400 gr of chicken breast (whole piece)
  • 40 gr of spring onion
  • A tablespoon of curry powder
  • 1/2 teaspoon of turmeric powder
  • Vegetable broth as required (about 100 gr)
  • Salt and pepper to taste

Directions

Cut the chicken breast into not too small pieces (like stew) and the spring onion in slices.

Heat a non-stick pan and sear the chicken pieces over a high heat, browning them on each side, then add the spring onion, salt and pepper as required and a small ladle of boiling vegetable stock.

Sweat the spring onion for a minute then low the heat, add your curry, turmeric and the remaining broth, cover with a lid and cook for 3-5 minutes (depending on the size of the pieces of meat).

At the end of cooking or before serving, if it seems necessary, slightly moisten the meat with other vegetable broth.

For a complete and light meal, serve your fat-free curried chicken breast with basmati rice and steamed vegetables as you like.

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