Low fat curry?
Discussion
Most of the calories comes from the Ghee, so I dry fry a lot of mine.
Tandoori Chicken and Kashmiri can both be made with just using low fat yoghurt.
Palak Murg, I use legs and thighs for this.
Bangalore Chicken Curry, you can buy low fat coconut milk for this.
Balti chicken probably a good one, no cream, yoghurt or milk needed.
Tandoori Chicken and Kashmiri can both be made with just using low fat yoghurt.
Palak Murg, I use legs and thighs for this.
Bangalore Chicken Curry, you can buy low fat coconut milk for this.
Balti chicken probably a good one, no cream, yoghurt or milk needed.
It won't have quite as much flavour but you can cook most curries using only a tiny bit of oil rather than a gallon of Ghee. Most of the sauce comes from the onions and the tomatoes, the ghee just gives the fried onions more flavour.
For a basic curry...
Finely chop a couple of medium/large onions, an inch of ginger and 3 of 4 cloves of garlic.
Fry (but don't burn) until dark brown, this is easier with plenty of ghee but ok with a just a little oil.
Add a teaspoon of cumin seeds and fry for a few more minutes, they should start to pop
1 teaspoon of turmeric and fry for another minute or 2
1 tsp each of garam masala and ground coriander
1/2 tsp of salt
1/4 tsp each of black pepper, ground ginger and ground garlic
chilli powder to taste.
couple of tablespoons of lemon juice
1 tin of tomatoes.
cook it for another 15 mins or so then add your chopped chicken and cook until the chickens done.
Alternatively chop the chicken and marinade overnight in a mix of yoghurt, turmeric, ginger, garlic, chilli powder, salt and a bit of chopped onion, then grill it. Make the above sauce but add some Elmlea (low fat cream stuff), and then pour over the grilled chicken.
For a basic curry...
Finely chop a couple of medium/large onions, an inch of ginger and 3 of 4 cloves of garlic.
Fry (but don't burn) until dark brown, this is easier with plenty of ghee but ok with a just a little oil.
Add a teaspoon of cumin seeds and fry for a few more minutes, they should start to pop
1 teaspoon of turmeric and fry for another minute or 2
1 tsp each of garam masala and ground coriander
1/2 tsp of salt
1/4 tsp each of black pepper, ground ginger and ground garlic
chilli powder to taste.
couple of tablespoons of lemon juice
1 tin of tomatoes.
cook it for another 15 mins or so then add your chopped chicken and cook until the chickens done.
Alternatively chop the chicken and marinade overnight in a mix of yoghurt, turmeric, ginger, garlic, chilli powder, salt and a bit of chopped onion, then grill it. Make the above sauce but add some Elmlea (low fat cream stuff), and then pour over the grilled chicken.
RizzoTheRat said:
It won't have quite as much flavour but you can cook most curries using only a tiny bit of oil rather than a gallon of Ghee. Most of the sauce comes from the onions and the tomatoes, the ghee just gives the fried onions more flavour.
What Rizzo said. Typically you would use Groundnut/Peanut oil (not Olive, you want a netural flavoured oil) rather than Ghee. And stay away from creamy sauces.Balti Chicken:
1 onion chopped
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
2 tbsp water
750g chiken, cubed
1kg tomatoes chopped
1 large green pepper, deseed, cut into squares
4 - 6 garlic cloves, chopped
2 frsh green chillies, chopped.
Fry the onion in a small splash of oil until soft, mix all dry spices with the water and add to onions cook until liquid has evaporated.
Add chicken fry on all sides, add tomatoes. Cover and cook for about 15 minutes.
Stir in pepper, garlic and chillies. Cook uncovered until all the tomatoe juice has evaporated and chicken is cooked through.
1 onion chopped
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
2 tbsp water
750g chiken, cubed
1kg tomatoes chopped
1 large green pepper, deseed, cut into squares
4 - 6 garlic cloves, chopped
2 frsh green chillies, chopped.
Fry the onion in a small splash of oil until soft, mix all dry spices with the water and add to onions cook until liquid has evaporated.
Add chicken fry on all sides, add tomatoes. Cover and cook for about 15 minutes.
Stir in pepper, garlic and chillies. Cook uncovered until all the tomatoe juice has evaporated and chicken is cooked through.
LittleMiss said:
HRG. said:
Ahem, a can of 'low fat' coconut milk contains 48.4 grammes of fat on it's own... Not that I'm doing a thai green curry this evening 
The one I buy has 3 grammes I think it's 'lite' as opposed to low fat.http://www.atasteofthai.com/index.php?page=product...
You do need some oil/ghee if you are using whole spices as they really don't release their flavours in the same way if dry fried in a pan. Also, it can be hard to get the onions to caramelise nicely if there's too little oil (which helps the sauce massively). Don't really need cream or anything if you fry down the onions - finely chopped tomatoes can then be used to create a really good sauce
OnTheOverrun said:
It's actually 4.5g per 80ml, not per can. A can contains 22.5g of fat.
http://www.atasteofthai.com/index.php?page=product...
So it is http://www.atasteofthai.com/index.php?page=product...
but a whole can would be for 5 - 6 portions in most things I cook.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff