Chicken Curry

I have a confession...I've been stealing --- recipes. People post the most neatest, coolest, recipes on their blogs and I must must try them. I tried this very yummy Vodka Pasta Sauce -- where she snuck in a ton of veggies, in a way no child could ever detect....go ahead, try it. And I had NO idea people ate Shrimp with Grits, but check out the link, she gives the recipe (which I plan on trying this week) and has a great picture of it too....She also posted a salsa recipe on a more recent post that looks intriguing. So, as an apology to those of you from whom I've been stealing, I thought I'd reciprocate with my very favorite Chicken Curry recipe (okay, it's not my very own, a friend gave it to me, I just tweaked it a bit -- I'm Horrible, I know!)...I sneak veggies in this one too....and it's only 10 Weight Watcher points if you serve it with brown rice. A side-note here: I picked Chicken Curry in honor of my friend, Dodi. I am, unfortunately, unable to translate this into her native Indic language, but I figured she may enjoy the more Americanized version of a dish from her native land.

If you try it, please let me know if you enjoyed it! (if you didn't enjoy it...I'm not so sure I want to know...as I've mentioned before, I like my place in the land of Denial)

Chicken Curry
3 boneless, skinless chicken breasts, grilled or broiled and cut into bite size pieces.
2 Sweet Onions, peeled and cut into large chunks
2 green peppers, de-seeded, and cut into large chunks
2 tomatoes, blanched, peeled and de-seeded, cut into bite size pieces.
Some cooking oil
1/4 C of pureed chick peas (garbanzo beans)
1/4 C of pureed cauliflower
1-2 Tbs (depending on how spicy you like it) of Patak's Curry Paste (you can usually find this at your local market in the Asian section)
1/4 cup of water
1-1/2 to 2 C of Fat Free 1/2 and 1/2
2 tbs of dissolvable fiber -- I use Fibersure (face it, we all need more fiber in our diet) -- don't worry you can't taste it.

Basmati Rice
or Brown Rice (my choice), steamed or boiled -- your preference, enough for 4-6 people

Patak's Mango Chutney

heat large frying pan, or wok on med. heat. Add oil and when it sizzles, add the onion and then the peppers, let them saute a bit -- about 4-5 minutes (I am so technical in my directions, aren't I). Add the chicken, let cook together a couple minutes then add the water and the curry paste -- cook for about 5 minutes, add the pureed veggies and the fiber -- cover and simmer (on lower heat) for about 15 minutes, add 1/2 and 1/2 and tomatoes, cook another 5 minutes (if you add the 1/2 and 1/2 too early it doesn't blend as well).

Serve over rice with Mango Chutney (sorry the chutney isn't part of the whole WW-10 point deal)
I also like to serve up sliced cucumbers as a side dish -- the coolness of the cucumbers is a nice contrast with the spiciness of the dish.