Low Fat Chicken with Chilli and Lime Recipe

Here’s an absolutely great and healthy chicken thigh recipe that is low fat and low calorie. In terms of the chilli in the recipe, if you feel that there might be too much heat, you can cut down on the chilli and then slowly increase it if the heat is manageable. This is a recipe that can be used on the slow carb diet.

Nutrition Information: 196 Calories and 7g of fat per serving.

Ingredients:
500g (1lb 2oz) boneless chicken thighs, skinned and halved
juice of 2 limes
2 teaspoons Ginger puree
2 teaspoons Garlic puree
1 large onion, chopped
1/2 teaspoon ground turmeric
1 teaspoon Ground Roasted Cumin
2 teaspoon Ground Roasted Coriander
1/2-1 teaspoon Sugar
225g Boiled Onion Puree
200ml warm water
2 tablespoons chopped fresh Coriander leaves
1-2 green chillies, cut into Julienne strips
2 red chillies, cut into Julienne strips
1/2 teaspoon Garam Masala

Put the chicken into a non stick pan, at least 25cm (10in) in diameter, and add the lime juice, ginger and garlic purees, chopped onion and turmeric. Stir to mix thoroughly. Place the pan over medium heat and cook gently until the contents begin to bubble, then cover and cook for 10-12 minutes over medium-low heat, stirring occasionally. At the end of this time, the chicken will have released its juices.

Remove the lid and increase the heat slightly. Cook the chicken until the juices are reduced to a thick paste – this will take four to five minutes. Stir frequently to ensure that the thickened paste does not stick to the bottom of the pan.

Add the cumin, ground coriander, chilli powder, salt and sugar. Reduce the heat to medium and continue to cook for further 1-2 minutes, stirring constantly.

Add half the onion puree and cook, stirring frequently, for three to four minutes or until the onion puree is dry enough to coat the pieces of chicken. Repeat with the remaining onion puree and warm water, then cook, uncovered, for four to five minutes or until the sauce has thickened.

Reserve a little of the fresh coriander and each variety of chillies for garnish and add the remainder to the chicken along with the garam masala. Stir well and remove the pan from the heat. Garnish with the remaining coriander and chillies.

You could serve this with tandoori bread or chapatis or flatbread and a salad.

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