Friday recipe: curry chicken soup and vegetables

September 21, 2012 —

Like many people, my friend Cecelia is working to reduce her consumption of carbohydrates while maintaining a tasty diet. She shared this recipe from naturopathic doctor Natasha Turner, author of the book, The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite, and Banish Belly Fat (Rodale, 2012).

The phrase “banish belly fat” seems to pop up frequently in the ads I see on Google, which I’m trying to not take personally. But I will take this recipe any time – a delicious and nutritious dish that, as Cecelia says, “quickly satisfies the craving for something spicy without producing gallons of leftovers.”

Curry chicken soup and vegetables

Soup:

  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 1 teaspoon peeled and grated fresh ginger root
  • 1 teaspoon chili powder
  • 2 tablespoons curry powder
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts (approximately 4 to 5 ounces each), diced
  • Salt to taste
  • 2 tablespoons Fage Total 0% yogurt, plain

In a medium saucepan, heat coconut oil over high heat. Sauté garlic, ginger, chili powder, curry powder and bay leaf until fragrant. Add chicken broth and bring to a boil. Add chicken, reduce the heat to a simmer, and cook until chicken is cooked through, approximately 8 to 15 minutes. Remove from heat and season with salt. Just before serving (either hot or cold), top each bowl of soup with 1 tablespoon of yogurt.

Vegetables:

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower
  • 1 cup chopped red bell pepper
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon slivered almonds or pine nuts

In a nonstick skillet, heat olive oil over medium-high heat. Add vegetables and sauté until tender. Top with almonds and serve with the soup.

Nutritional info: calories, 357; protein, 32 g; fat, 16 g; carbohydrates, 19 g; fiber, 5 g.


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