Q: Can I use a different type of meat for this recipe? A: Yes, you can substitute chicken with other lean meats like turkey or tofu for a vegetarian option.
Q: Is it necessary to marinate the chicken? A: Marinating the chicken enhances the flavor, but you can skip this step if short on time.
Q: Can I use coconut milk instead of cow’s milk for a dairy-free version? A: Absolutely, coconut milk is a great alternative for a dairy-free curry.
Low-Fat Curry Chicken with Mixed Grain Rice
Notes
Ingredients:
- Chicken breast, 1 piece
- Potato, 1
- Carrot, 1/2 root
- Onion, 1/4
- Curry blocks, 2
- Soy sauce, 1 tablespoon
- Milk, 200ml
- Marinate the chicken: Cut the chicken breast into cubes and marinate with cooking wine, soy sauce, and salt. You can mix onions here or fry them separately.
- Cook potatoes and carrots: While marinating the meat, boil the potatoes and carrots until they are 80% cooked, and cut into small cubes.
- Fry the chicken: Heat oil in a pan, add the marinated chicken, and fry until it changes color. Then add the potatoes and carrots.
- One-pot stew: Add enough water to just cover the vegetables, then add the curry blocks and a box of milk. Simmer until the sauce thickens.
- Serve with mixed grain rice for a healthy, low-fat meal.
- Low in fat
- Rich in protein
- Good source of carbohydrates from vegetables
- Contains essential vitamins and minerals
