RECIPE // low calorie chicken madras curry

This curry was adapted from a Slimming World recipe by my friend Annette. At under 300 calories per serving and so easy to make, it has become a staple in my household and remains a favourite of my clients.

Serve with some green beans and quinoa, and you have a well-rounded delicious meal which tastes even better the next day.

Why not make a pot and share with friends instead of a takeaway? Unless it’s too good to share of course…

Print Recipe
Chicken Madras Curry Yum
Course Main Dish
Cuisine Indian
Cook Time 1 hour
Servings
portions
Ingredients
Chicken
Curry Sauce
Course Main Dish
Cuisine Indian
Cook Time 1 hour
Servings
portions
Ingredients
Chicken
Curry Sauce
Instructions
Chicken
  1. Mix together and marinate. Bake in oven for around 30 minutes at 170 in some coconut oiled trays. When done remove chicken from the marinade.
Curry Sauce
  1. Fry onions in coconut oil and add all ingredients, adding stock gradually throughout as needed. Simmer until desired consistency reached, after about 30 minutes. Add chicken and warm through for 5 minutes.
Recipe Notes

Serve with a portion of rice (or another grain) and side salad.

Macros: 28g protein, 20g carbs, 10g fat = 282 calories

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