Dinner
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Portuguese chicken curry + low calorie series

Portuguese Chicken Curry

A few weeks ago there was a Night Noodle Market at Southbank in Brisbane. We (me and the bf) hadn’t planned on going to it at all, we just happened to be at Southbank for a nice bike ride. We went inside to have a quick look and oh my god, seriously, the smells of it all! Everything smelt soo good so we did a little lap of all the little kiosks. There were heaps of Asian cuisines available, Korean, Pinoy, Indonesian, Japanese, Thai, Vietnamese, Chinese, Indian and one curious little stall, Portuguese. I was a bit confused seeing as Brazilian Portuguese were.. well Brazilian and not Asian. We had a closer look and it explained that it’s history was from Asian immigrants in Brazil.

The Portuguese chicken curry, chicken curry on turmeric rice. It smelled super good so we got one to share. What made it interesting was how it was served. A big scoop of turmeric rice, chicken curry piled on top, a sprinkle of mozzarella cheese and a spoon of coconut milk over it. I was pretty keen to try, and as soon as it took a bite and realised, it was strangely familiar. I hadn’t bought it though, I used to make a curry like this aaages ago. We both wolfed it down and I promised my boyfriend I would make it for him.

Portuguese Chicken Curry

Here we are now, it took me one try to replicate it. The secret ingredient is just yellow curry paste! It’s chicken, potato, carrot, onion, coconut milk, yellow curry paste with a sprinkle of mozzarella served over turmeric rice. So easy! It tastes just like the Portuguese chicken curry we ate!! This curry is REALLY good and so easy to make and the best part? It’s only 339 calories a serve!

Per serve: Calories 339 Carbohydrates 43.7g Fat 6.1g Protein 25.6g
Listed as ddbagel Portuguese chicken curry in MFP.

Portuguese chicken curry (serves 6)
– 500g skinless chicken breast, cubed
– 53g brown onion, sliced
– 180g carrots, diced
– 380g carisma potato, cubed
– 57.5g yellow curry paste
– 177ml light coconut milk
– 4.5 cups turmeric rice, cooked*
– 30g pizza blend/shredded mozzarella cheese

Method
1. Add the curry paste to the pan and cook until fragrant. Add the chicken and onion to the pan and stir to coat.
2. Cook the rice according to package instructions. I use a rice steamer, 2 cups uncooked jasmine makes approx. 4.5 cups cooked rice.
2. Meanwhile cook the vegetables. I cooked them separately, boiling until tender.
3. When the chicken and vegetables have cooked add together in the pan. Pour the coconut milk and stir to combine. Let simmer on low until the rice is cooked.
4. Serve the curry over the turmeric rice. Sprinkle a little cheese on top and a splash of coconut milk, enjoy!

*To make turmeric rice add 1-2 tbs of turmeric powder to 2 cups of uncooked rice. It depends how strong you like it.

 

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