The queen of health & fitness does it again! Check out this amazing Fat-Free Spicy Summer Curry with Chicken or Shrimp recipe sent in by Emma McQueen of London, England; Indulge in this spicy Indian delicacy without reservation, because Emma’s love for healthy & delicious recipes led her to remake this staple ethnic dish in a FAT FREE version! Served with either chicken or shrimp, her recipe makes for a spicy & tasty dish worthy of the Tasty25 Hall of Fame! Show some love by rating & commenting below, we hope you enjoy, and Happy Cooking! – Tasty25 Staff
Every recipe has a story! Emma told us hers: “Curry has been our great nation’s favourite food for years. Sadly, although Indian food is delicious, it is notoriously fattening, with ingredients such as ghee (clarified butter), and other highly calorific additions which are hardly waist line friendly; that’s before even considering rice, poppadoms, naan bread and everything else that comes along for the ride! Being a Brit, of course I love curry too, so it was necessary to come up with a recipe that tasted good, looked good, and was good for you! This curry is an adaptation of a Tandoori, and is full of fresh fiery ingredients such as chilli and cayenne, which are metabolism boosters. Share this with your friends & family, and enjoy!” -Emma
What you need:
1 Cup natural fat free yogurt
2 Tomatoes, chopped
3 Cloves garlic, crushed
1 Red chili, finely chopped (Remove seeds to reduce spice if you prefer.)
1 Bunch of fresh coriander, finely chopped
1 Tbsp. fresh lemon juice
2 Tsp. curry powder
2 Tsp. ground coriander
2 Tsp. cayenne pepper
2 Red onions
1 Tsp. ginger
1/2 Tsp. salt
6 Diced skinless chicken breasts, or 14-20 Jumbo shrimp (Optional)
4 Hard boiled eggs for garnish (Optional)
Directions: (Approximate cook time: 25 minutes; Serves 4 adults.)
Preheat your oven to 375ºF.
Combine the curry powder, ground coriander, cayenne pepper, tomatoes, red onions, ginger, garlic, coriander, chili, yogurt, and lemon juice to make the marinade.
Take a large sandwich bag, and place the marinade in the bag with either your chicken or shrimp; Seal the bag shut, and shake around for 5-10 minutes to ensure that the flavors permeate the meat.
Lay the curry out on a flat baking tray, and put in the oven for 20 mins. (“You can finish it off under a hot grill to achieve that blackened Tandoori smokey taste.” -Emma)
Garnish with fresh coriander and optional garnish with halved boiled eggs; Serve while hot.
Eat & enjoy!