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Easy Chicken Curry Recipe

by Mark McManus on July 14, 2008

chicken curry recipeHere’s a simple yet delicious chicken curry recipe that’ll fit nicely into the low-carb portion of your bodybuilding lifestyle.

Note: You can actually make this into coconut chicken curry by sprinkling in some desiccated coconut while cooking.

Chicken Curry Ingredients

  1. 1/2 pound Boneless Raw Chicken Breasts
  2. 2 tablespoons Olive Oil
  3. 1/2 can (7 ounces) Diced Tomatoes
  4. 1/2 cup Chicken Broth
  5. 1/2 cup White Wine (or just water if you don’t want to consume wine)
  6. 1 level tablespoon Curry Powder
  7. 1/4 cup cream

Cooking

  1. Heat the olive oil in a pan on medium-high heat.
  2. Add your chicken until the ‘pinkness’ is gone
  3. Now add the tomatoes, broth, wine (water) and curry powder
  4. Bring it all to the boil, then reduce heat.
  5. Cover and let simmer for 20 minutes (the mixture will reduce in size)
  6. Now add your cream and simmer for a further 5 minutes. This thickens up the sauce :)

I like easy recipes.

If there’s more than 10 ingredients or it takes longer than 30 minutes to prepare, I’m unlikely to make it. I promise that all recipes here at MuscleHack will serve to simplify your life and also make it a little more delicious & healthy.

Another great recipe inspired by the TNT Diet

Mark McManus

Related posts:

  1. Breaded Chicken Recipe – Almond & Parmesan
  2. Ultimate Taco Salad Recipe – Easy!
  3. 5 Ways To Make Chicken Taste Great!
  4. Homemade Protein Bar Recipe
  5. Monster Whey Protein Shake Recipe!

{ 7 comments }

1 Cameo, The Spiky Haired Girl July 16, 2008 at 1:35 am

Mmmm, sounds both lovely and low-carb. What time is dinner? ;)

2 David July 17, 2008 at 10:01 pm

Tried this recipe last night. It was incredible! Who knew that eating healthy (or even that eating chicken) could taste this good? Thanks for posting this.

3 Mark McManus July 17, 2008 at 10:04 pm

Thanks Guys.
David, have you tried the taco salad recipe as well? Dear God it’s beautiful!
Enjoy the recipes,
Mark

4 Quinadal October 30, 2008 at 7:13 pm

Do you think it would be safe carb-wise to use coconut milk instead of cream? Or instead of the wine?

5 Mark McManus November 3, 2008 at 6:10 pm

I just skip the wine. Cream is great but coconut milk would be an ok replacement. It will be slightly higher in carbs and not as thick – stick with cream if you can.

6 mark kearns January 17, 2009 at 4:18 pm

Not just a low carb meal – but one of the best curries ive ever had! my girlfriend made it yesterday and she had it with rice – that didnt bother me, the meat and sauce alone was great! great recipe marko!

hope to see the recipes for the beef kebab and jelly and cream soon pal.

keep ‘er country

7 kitty January 21, 2010 at 7:00 am

cream definately not low carb.. what kind of cream exactly? and olive oil… really? thats adding fat!

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