Monday, April 07, 2008

More Curry for Weight Loss

Chicken Chickpea Curry
2 Tbsp. vegetable oil
1 pound chicken breast tenders
1 medium onion, chopped
3 cloves garlic, crushed
1/2 tsp. mustard seed
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
2 Tbsp. tomato puree
1 (8-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can diced tomatoes
1 cup low-sodium chicken or vegetable broth

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook chicken tenders in oil until golden brown. Set aside. Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft. Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in chicken, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Makes 4 servings. Very high in protein and low in fat so don't feel like your cheating your weight loss exercise programs or P90x workout.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Nutritional Information: (per serving)
Calories: 290 Protein: 31 g Fiber: 4 g Carbs: 20 g Fat Total: 10 g Saturated Fat: 1 g

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