Christmas dinner took a fortuitous but unexpected turn this year…we enjoyed Chicken Curry made with my GP-friendly Christmas Chutney! I respectfully withheld the recipe because I knew that with a little more time and thought (and some fresh curry powder!) it could be something special. Hubby and I enjoyed a Chicken Curry redo this weekend and I couldn’t wait to share the recipe. The Christmas Chutney adds and extra layer of flavor and texture because it’s already seasoned and savory with onion powder, garlic, ginger, cinnamon and cloves and sweet from the diced pears, peaches and baby food prunes…and GP-friendly with no onions, raisins or seeds. At one tablespoon, I was conservative with the curry powder as some recipes call for up to three tablespoons. Use the amount you’re most comfortable with. Remember, unless you’re baking, a recipe is only a guideline. Feel free to get as creative or conservative as necessary depending on your needs, tastes and tolerances. Aside from the splash of fat-free half and half at the end this is a dairy free curry especially if you substitute some low fat coconut milk for the half and half at the end. We enjoyed our Chicken Curry redo with basmati rice and Roasted Butternut Squash Cubes sprinkled with a little garam masala before roasting. And now as promised…
This curry isn’t sweet. If you prefer a sweeter curry substitute some of the chicken stock with apple or pineapple juice or sweeten with a spoonful of honey. Serve a little extra Christmas Chutney on the side, if desired.
1 teaspoon canola oil
1 pound boneless, skinless chicken breast cut into bite-sized pieces
1 teaspoon salt
ground black pepper to taste
1″ piece of fresh ginger peeled and grated, press through a sieve to catch fibers
2 cloves garlic, grated
1 tablespoon sweet curry powder
1 teaspoon onion powder
1 tablespoon tomato paste
1 bay leaf
1 cinnamon stick
1 1/2 cups low sodium chicken broth
1/2 cup Christmas Chutney
1/2 cup fat free half and half
Preheat a heavy-bottomed pan. Spray with cooking spray. Season chicken with salt and pepper. Saute chicken pieces until golden brown. Remove to a plate. Add canola oil. Briefly saute ginger, garlic, curry powder and onion powder. Do not burn! Add tomato paste, bay leaf, cinnamon stick, chicken stock and chutney. Bring to a simmer then add chicken back to the pan. Simmer for 20 minutes then stir in fat free half and half. Cook until warmed through.
Helpful Hint: When you spray a pan with cooking spray first you can reduce the amount of oil needed in a recipe.
Nutritional Information Per Serving:
298 calories, 5.8 grams fat, 2.8 grams fiber, 36 grams protein