Diabetic Indian Spicy Chicken Curry

Diabetic Indian Spicy Chicken Curry - 8.9g Carbs, 2.4g Fiber

1 lb. boneless skinless chicken thigh
1 large onion, diced
4 garlic clove, minced
1 tablespoon fresh minced ginger
1 to 2 habanero or serrano pepper, minced
14 curry leaf, shredded (can find at Asian or
Indian markets but may omit)
1 fresh lime, juice of
3 tablespoons olive oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon paprika
1 to 3 teaspoon ground red chili pepper
2 tablespoons salt

Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.

Put the olive oil in a hot wok or medium-sized cooking pot.
When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
Add
the minced ginger and garlic to the onion and cook for 2 minutes.
Continue cooking on medium-high heat. Stirring occasionally.
Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
Add the chicken to the pot and cook for 3 minutes on the same heat level.
Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
Take
the lid off the pot and cook the food on medium-high or high heat until
most of the water evaporates and the chicken is well-cooked.
Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.

Makes 4 servings
Calories 254, Fat 15.3 g. Carbs 8.9 g, Fiber 2.4 g.