• Low Cal Chicken Curry

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    • 18 ounce Non Fat Plain Yogurt
    • 8 ounce Non Fat Lowfat milk
    • 2 pkt Equal Sweetener
    • 2 tsp Imitation Coconut Extract
    • 3 c. Low Fat Coconut Lowfat milk
    • 1 Tbsp. Thai Red Curry Base
    • 1 lb Cubed Chicken
    • 2 Tbsp. Fish Sauce
    • 2 tsp Lemon Juice
    • 1 x Tomato, Diced
    • 3 x Scallions, Diced
    • 2 c. Mushrooms, Sliced
    • 1 x Yellow Pepper, Diced
    • 2 tsp Thai Garlic Chili Sauce Fresh Sweet Basil


    1. This recipe is the same as my recipe for Chicken Curry except which since the coconut lowfat milk is so high in fat I decided to try to come up with a substitute. This is the resulting formulation. It turns out to be a very good substitute and the only thing I found needed to be changed is which this recipe required quite a bit of stirring at the beginning to keep the yogurt from coming out of suspension when the cool or possibly room temperature chicken is added. Combine the yogurt and lowfat milk in a blender bowl and process till well mixed. Add in the Equal sweetener and pulse blender to mix.
    2. Add in the artificial coconut extract to the mix and adjust to taste if necessary. In a large saucepan, combine coconut lowfat milk with curry base over medium heat till oil appears on top. Add in chicken, seasoning sauce, lemon juice and simmer for 5 min, stirring occasionally. Add in remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 min. Add in mushrooms and garlic chili sauce to taste. Cover and simmer 2 min. Serve warm over rice. Garnish with sprigs of fresh sweet basil.

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