Medifast Recipes > Main dishes > Medifast Curry Chicken Recipe
- Sesame Oil (1.0 tsp)
- Scallions - chopped, whites and greens separated (0.25 cup)
- Thai Kitchen Red Curry Paste (2.0 tsp)
- Garlic Powder (0.125 tsp)
- Thai Kitchen lite coconut milk (0.3 cup)
- Fish Sauce (1.0 tsp)
- Cillantro (2.0 tbsp)
- Salt (1.0 dash)
- Chicken Breast - boneless, skinless, cooked (18.0 oz)
- Cauliflower - Cooked, Grated (2.75 cup)
This is a recipe on how to make Curry Chicken that you can serve while you’re on Medifast diet.
- First, get a large nonstick skillet. Put the skillet on medium high heat.
- Add 1 teaspoon of sesame oil and heat. When heated, add the chopped scallion whites and 2 teaspoons of Thai Kitchen Red Curry Paste, and then sauté for one minute.
- After a minute of sautéing the white scallions and red curry paste, add the cubed and cooked chicken, 1/8 teaspoon of garlic powder, a dash of salt, and then continue to cook.
- Next put the 1/3 cup of Thai Kitchen lite coconut milk, and 1 teaspoon of fish sauce. Stir to combine well the ingredients added.
- Simmer for 2 to 3 minutes. When done, remove the skillet from heat.
- Then add the chopped green scallions and 2 tablespoons of chopped cilantro. Serve it over cauliflower rice.
- Tips in making a Curry:
Spices are essential to all Curry Recipes and there is an enormous variety of spices that can be used but only a few of which form a basic curry powder. The most vital spice for a curry is Cumin seeds, then Coriander seeds and you will usually see these as the most prominent two ingredients in nearly all shop bought Curry Powders.
Ground spices and Curry Powders must always be used fresh and kept in air tight containers. Some dishes does not only use ground spices but also whole spices or lightly crushed spices, adding these provides a different element to texture and taste.
Chili provides the curry it's heat and can be used in whole fresh form, chili powder, whole or crushed dried chilies or as chili sauce or paste. Chilies can also add some delicate proportions of flavor which can be intensely different from one chili to the next.
Herbs are also being added to different variations of Curry recipes. The most common is coriander leaf which should always be fresh, never dried. Generally coriander leaves are added near the end of cooking and most often used as a garnish.
Your curry won’t be truly complete without these three ingredients which are always best used fresh. Onions are always finely chopped and sautéed until translucent or brown as the first or second step in any curry. Ginger is often grated and garlic can be used as sliced or crushed or both in the same dish.
Oil is important in making a curry as the medium which carries the spices. . Add plenty of oil when starting the dish, it will isolate and excess oil can be skimmed off at the end of cooking and kept covered in the fridge that you can use with your next curry.
Your curry will have a main ingredient such as meat, chicken, fish, seafood, vegetables or cheese. It is important to remember to always use the best quality ingredients that you can afford.
It is best to always use fresh spices and other ingredients when cooking a curry. You can also buy and use a good thermometer to check if the food is cooked to avoid overcooking which can dry some foods out.
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Nutritional Information for 1 Serving