Delicious yet low carb and healthy chicken recipes

Following are two easily cook healthy chicken recipes and low carb chicken recipes. Your family and friends will definitely fall in love with them!

Chestnut Chicken
Serves 4


10 ½ meat, 3 starch, 1 ½ fat, 1 vegetable, 1 fruit, 1 sugar
Protein 108g
Fat 65g
Carbohydrate 106g
Total Calories 1440


1 small chicken (cut into 16 pieces)
2 Tbsp oyster sauce

1 Tbsp sesame oil
5 slices ginger
5 cloves garlic (crushed)
15 fresh chestnuts (boil then remove the skin)
10 Chinese mushrooms (soaked)
12 red dates
1 carrot (sliced)

Seasoning mixture:
¼ cup rice wine
1 Tbsp light soya sauce
Black pepper
2 tsp corn flour
1 ½ cup water

For garnishing:
Parsley and spring onions (cut into 2cm length)

Cooking steps:
Marinate chicken with oyster sauce for 30 minutes and drain.

Heat sesame oil in a large wok and stir-fry garlic and ginger until fragrant. Stir in the chicken pieces. Stir in mushrooms, chestnuts, carrots, dates. Pour in the sesoning, cover and simmer on low heat for about 10 minutes or until chicken is cooked through.

Garnish with spring onions and parsley.


Chicken Korma

Serves 4-6

Nutrition Count:
10 meat, 5 fat, 1 vegetable
Protein 95g
Fat 95g
Carbohydrate 15g
Total Calories 1290


1 small chicken (1 kg) cut into large pieces

1 stick cinnamon
3 whole cloves
2 tsp white pepper corns
2 tsp aniseed
1 Tbsp whole cumin
½ tsp turmeric powder
1 thumb size ginger
5 cloves garlic
4 medium onions
5 pieces candle nuts

1 cup coconut milk
1 ½ cups water
Salt to taste

Method:
Dry fry the herbs and spices in a heated wok until the spices are fragrant but not brown. Grind spices until powder fine in a mortar. Set aside.

Blend ginger, garlic, onions and candle nuts in a food processor. Heat ½ cup of coconut milk in a non-stick pan until the oil separates, stir in onions, ginger and garlic in the coconut oil until golden. Mix in the ground spices and fry gently for 3 more minutes.

After that, add in chicken, stirring frequently for about 5 minutes. Next add in some water and simmer the chicken uncovered until tender.

Slowly stir in the rest of the coconut milk. Add salt to taste. Serve while hot.