* Exported from MasterCook *

CURRIES - BASIC CHICKEN, FISH, LAMB AND VEGETABLE

Recipe By :
Serving Size : 2 Preparation Time :0:45
Categories : 5-10G Low Carb Poultry Chicken Breasts
Regional Indian Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Chicken Curry -
1 lb Chicken -- (450g)
breast fillets or thighs or drurnsticks
- Curry sauce -
1/4 cup peanut oil -- or any vegetable oil
1 lg onion -- finely chopped
1 lg tomato -- chopped
2 cl garlic -- chopped
1 tsp ginger -- chopped
3/4 tsp coriander
1 pinch turmeric
1/4 tsp cumin powder
1/4 tsp garam masala
1 tsp paprika
1 pinch salt
chopped coriander for garnish

Lamb curry
10 oz (300g) stewing lamb

Fish curry
2 fillets of cod, about 8oz (22 5g) or 2 salmon steaks

Vegetable curry
8oz (225g) mixed diced vegetables

Heat the oil in a heavy pan. Add the onion and saute over a medium heat for about 20—25 minutes or until deep brown. Add the garlic and ginger and fry for 1 minute. Add the coriander powder and stir for a further full minute. Then add the turmeric, cumin,garam masala and paprika and saute for 30 seconds. Add 1 cup water and cook for 10 minutes. Put in the tomatoes, stir well and cook for a further 5 minutes.
Now the curry sauce is ready. Add salt to taste. Put in the chicken, lamb, fish or vegetables. Add 11/2 cups water for the chicken, 2 1/2 cups for the lamb, 1 cup for the fish, 2 cups for the vegetables. Cook until done. Sprinkle with chopped coriander leaves just before serving.

Cuisine:
"Indian"












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Per Serving (excluding unknown items): 642 Calories; 53g Fat (74.3% calories from fat); 30g Protein; 11g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 8 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM








Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 4650 0 0 0