Curried chicken (low-calorie)

 

     This curried chicken uses a combination of spices rather than store-bought curry powder to give this dish a rich, deep flavour. Serve with a variaty of condiments such as shredded coconut, raisins, chopped nuts, chopped sweet red pepper, yogurt and parsley leaves.

Makes 4 servings

• 1 pound boneless, skinned thighs, cut into 2-inch chunks
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• Pinch of each cloves, nutmeg
• ½ cup chopped tomato
• One-third cup water

1. Sauté chicken in oil in large skillet over moderate-high heat until browned all over, about 5 minutes ; remove to bowl.
2. Reduce heat to low.
3. Add onion and garlic to skillet ; cook, stirring frequently, until lightly browned and soft, 5 to 7 minutes.
4. Stir in turmeric, cumin, coriander, ginger, salt, cloves and nutmeg ; cook 1 minute.
5. Stir in tomato and water ; cook 1 minute.
6. Add chicken, bring to boiling, lower heat ; cover and simmer 15 to 20 minutes or until chicken is cooked through and sauce is richly flavored.

Note : I, personnally, add ¼ cup of chopped fresh cilantro at the end to give more flavour.

BON APPÉTIT