Curried Chicken with Black Beans
1 lb boneless, skinless chicken cut into thin pieces (like for fajitas)
1 medium, sweet onion peeled and cut into strips (like for fajitas)
2-3 tbs olive oil
1 can black beans, drained
1 tbs green curry paste
1 pinch minced fresh ginger
1 cup water
4-6 tbs fish sauce
Garlic salt and white pepper to taste
Very low in fat/calories but high in sodium. If you need to watch your sodium intake, this isn’t the recipe for you. Or, omit the fish sauce and garlic salt.
Put olive oil, chicken and onion in a skillet. Season with garlic salt and white pepper to taste. I use white pepper with this recipe because I think it goes better with the curry than black pepper does. Cook chicken through. In a bowl, mix water, curry paste, ginger and fish sauce. Fish sauce kind of smells like rotten feet, but I’ve found the worse it smells the better it tastes. I like a lot of fish sauce so use 6 tbs, however if you don’t know if you like it you might want to go 2-4 tbs until you get the feel for it. Once chicken is cooked through, add contents of bowl to pan. Cook on med-high heat until sauce is the consistency you like (it will thicken as it sits). I usually cook for another 5-6 minutes and evaporate off most of the water, leaving the chicken with a rich, thick sauce. If you left it too long and the bottom of the pan is covered in dried, sticky curry just add more water and cook it off. Add black beans and heat through.
I like to serve in a Tumaro’s 100 Calorie Low Carb Tortilla (salsa or basil flavored). Served this way, one serving is about 250 calories, 24g carbs, only 3g of fat, and 24g of protein! But remember, lots and lots of sodium. Or, serve over rice (sorry, I don't have the numbers for that).
Want to be naughty? Instead of using water, use one can of light coconut milk to make a true curry. This is higher in calories and very rich and decadent. This makes more sauce, so serve over rice like a true curry.