Chicken in Curry Sauce
Master curry makers can get sniffyabout this recipe all they like . I enjoy it. It suits my diet because it stays away from the SOFA (sugar, oils, flour and alcohol) bar a little cornstarch. There are four portions for a high protein lunch on its own (270 calories) or use it to serve with 62.5 g of cooked rice each (+ 140 calories)
On its own (no rice!) this meal counts as an Pro2days recipe on the Pro52diet.
Chicken in Curry Sauce
Master curry makers can get sniffyabout this recipe all they like . I enjoy it. It suits my diet because it stays away from the SOFA (sugar, oils, flour and alcohol) bar a little cornstarch. There are four portions for a high protein lunch on its own (270 calories) or use it to serve with 62.5 g of cooked rice each (+ 140 calories)
On its own (no rice!) this meal counts as an Pro2days recipe on the Pro52diet.
Cooking Instructions
- 1
Cut the poultry into bite-sized cubes. Make the chicken stock using the stock cube – stir in vegetable bouillon and garlic powder.
- 2
Put the chicken and (hot) stock in a lidded microwavable container and microwave for 4 minutes. Remove the container from the microwave and carefully uncover. Turn the poultry pieces over and cover the container again before placing it back in the microwave. Cook for another 2 minutes and remove from the microwave. Check to see if the poultry is cooked all the way through. Cut a piece through the middle - if there is any pinkness cook further in the microwave one minute at a time until fully...
- 3
OR put the chicken and (hot) stock in a lidded ovenproof (lidded) container and cook in a preheated oven set at 180oC / 350oF / Gas Mark 4 for 20 minutes. Check the chicken s cooked before finally removing from the oven.
- 4
Make the sauce:
- 5
Dilute the egg yolks in a little stock and mix well. Microwave the onion with a little stock for 3 minutes then put in a hand blender beaker. Add the remainder of the cooking stock and blend until smooth.
- 6
Transfer to a saucepan and add the curry powder*, saffron, sage, garlic powder and pepper. Put the saucepan over a medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring to the boil and thencover and turn down to a simmer.
- 7
After 3 minutes take the pan off the heat. Add the egg yolk mixture. Stir gently as the sauce thickens - add the poultry and cook on a gentle simmer for 3 minutes.
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