My Husband loves curries but he doesn’t like meals which are high in carbohydrates, as it doesn’t make him feel the best after. I have experimented with a few different ways of making curries that a lower in carbs than traditional methods. Of course there are some curries which are very yummy, that you have to pair with rice.

I am posting this recipe below for tikka Marsala on bean sprouts but bean sprouts are also ok with Tandoori and some Thai curries. You can also do curries by themselves in a bowl and don’t pair with anything, whether your doing a plain curry by itself or with bean sprouts it will not not soak up the juice as much as rice. The great thing about doing it this way, is you tend not to feel so heavy afterwards. Also you can make rice for the people that want it, in my family my son love’s his rice as it fills him up, so it is quite easy to throw some basmati rice on for him. If you don’t want to make this a low carb dish you can make the same recipe and just pair with Basmati it is still delicious.

Tikka Ingredients

1kg Chicken fillets, sliced thinly
1 Brown onion chopped into wedges
2 Red Chillies, seeded (Reserve about a 1/4 teaspoon of seeds to add to dish)
2 Tablespoons Mild Tikka paste (I use Patak’s Tikka curry paste)
2 Tablespoons Medium Tikka paste (I use Patak’s Tikka Masala curry paste with coriander and lemon)
2 Tablespoons Mango chutney(I use Rajah sweet Mango chutney)
1/4 Teaspoon of chicken stock
1/4 Cup water
2 Teaspoons of lime juice
250ml Light cream
1/4 Cup chopped fresh coriander
450g Bean Sprouts

Raita

300g low-fat natural yogurt
2 Tablespoons finely chopped fresh mint
2 Teaspoons mint sauce

Method

1. Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.

2. Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.

3. Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.

4. Add the cream and bring to boil, reduce heat and simmer for 5-10 Min’s this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.

5. While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.

This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.

To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.

Raita

1. Combine all ingredients in a small bowl.

I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!!!

Photo’s taken by me unless otherwise stated