Chicken Curry with Coconut Milk - 4.3 pts

Chicken Curry with Coconut Milk
There are so many versions of chicken curry depending on what country you are from. I love curries from Malaysia, India, Thailand and Guyana. This recipe combines curry spices, potatoes and coconut milk. To make this curry low in points, I use skinless chicken and I remove all fat. I buy Light Coconut Milk from Trader Joe's, it's is half the points of regular coconut milk.
Gina's Weight Watcher Recipes
Servings: 6 servings • Time: 35 minutes • Points: 4.3 ww points

• 1 tbsp olive oil
• 1/2 tsp roasted cumin
• 1 1-2 tsp garam masala
• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 3/4 cup water
• 1 large potato, peeled and diced small
• 6 skinless chicken thighs
• kosher salt to taste
  

Add oil to a large pan, on medium heat. When oil is hot add onion and garlic and sauté. Add cumin, masala and curry powder and mix well. Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes. Add tomatoes, cilantro, water, coconut milk and adjust salt to taste. Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes. Add potatoes and more water if neccesary and simmer, covered an additional 5-10 minutes. This dish is great served with rice or roti.

1 skinless chicken thigh = 3 pts
1/2 cup light coconut milk = 2.1 pts
1 large potato = 3 pts Print this recipe