My husband learned to make chicken curry when we were in college. The restaurant we both worked at served a "chef's special" curry dish, and we were in love! We started making it for ourselves all the time.
Then one day one of us (me) read the nutrition information on the back of the coconut milk can.
Holy fat calories, Batman! When you combine the fat and calories in a can of full fat coconut milk with the half and half we were adding to make it extra creamy, and the white rice on the side...we might as well have been eating McDonald's french fries.
And since we love good food, but also value healthy eating, we came up with this healthy chicken curry recipe! I have to give my husband most of the credit though, because this chicken curry is the result of nearly seven years of practice on his part. The only thing I've done over the years is tweak it to reduce fat and calories.
And let me tell you, we do not skimp on flavor in our house. This chicken curry is rich, creamy and full of amazing texture. You won't even notice the missing calories!
Healthy(er) Chicken Curry
*Serves approximately 4 adults*
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small onion, chopped
3 potatoes, skinned and chopped
2 chicken breasts, cooked and chopped (you could potentially use canned chicken, though I haven't tried it)
1 can of lite coconut milk
1 cup of skim-1% milk
2-4 Tbsp curry powder (depending on how much spice you want)*
hot sauce (optional)
1 bunch of green onions, chopped fine
*If you use a gluten free curry powder instead of the brick, this meal is gluten free!
1. In a large saucepan (I used my wok!) over medium-low heat, combine your coconut milk, milk and curry powder. Use a whisk to thoroughly combine.
2. Add your chopped potatoes, and let them simmer in the sauce until they just start to get soft on the outside. Add your chopped bell peppers and onion. Let the veggies and the potatoes simmer until the potatoes are soft but not falling apart, about 10-15 minutes.
3. Add the chicken, and let simmer another 5-10 minutes, depending on how soft you like your potatoes!
4. Serve with a side of fluffy white rice, and garnish with fresh crisp chopped green onions (if you grow your own from scraps like me, you'll always have some on hand). You can also add a dash of hot sauce if your curry is a little mild for your liking. We make it on the milder side for the kids, then add our spice afterwards.
You're done! Easy, super tasty, and healthy!
You could also swap out the white rice for brown, if you're looking to further healthify your meal. In our house however, certain things are held sacred by my spouse, and good fluffy white rice is apparently one of them. Hence the unhealthy side of starch. But I have to say, he might be right in this case!
Now if only we could come up with a healthier version of Butter Chicken...