Pat99
Member
I wanted something different and had some leftover roasted chicken I wanted to use. Since it's starting to get a little cooler outside I thought something with a little hot spice would be nice. This is what I came up with. It would be equally delicious if you use shrimp or scallops or a combination of both instead of the chicken.
This recipe makes 2 very generous bariatric portions. If you are cooking this for non-bariatric patients you can serve it over hot cooked rice or couscous.
INGREDIENTS:
1 each roasted chicken leg and thigh meat (4 or 5 ounces).
1 medium white or yellow onion
1/2 medium to large red sweet bell pepper
2 teaspoons olive oil or other vegetable oil
12 ounces water
Pinch of crushed hot red pepper flakes
Salt to taste
1/2 teaspoon curry powder
1/4 teaspoon ground ginger or 1 1/2 inch piece fresh ginger peeled and chopped extra fine or crushed using garlic crusher.
1/4 teaspoon cardamom
1 1/2 teaspoon corn starch
1 tablespoon dry non-dairy coffee creamer
2 tablespoons powdered instant skim milk
1 1/2 tablespoons packaged coconut (sweetened and shredded)
1 packet Splenda or other sugar substitute
METHOD:
Place 12 ounces of water, hot red pepper flakes, Splenda and coconut into blender container and allow to soften while you prep the vegetables.
Cut onion in half then cut halves into thin slices. Cut sweet red bell peppers into thin strips about the same size as the onions-set aside. Remove roasted chicken from bones and discard skin and all visible fat. Cut chicken into small bite sized pieces-set aside.
Sautee onions with salt to taste and small amount of water and 2 teaspoons oil until translucent and slightly soft-DO NOT BROWN. Add small amounts of water as needed to prevent browning. When almost done add curry powder, ground or fresh ginger and cardamom. Cook and stir for about 1 minute then add sweet red bell peppers. Cook for 2 minutes until peppers just start to soften adding small amounts of water to prevent browning. Add cut up roasted chicken and stir for 1 minute until warmed through.
Blend together the coconut, water, Splenda and hot pepper flakes until the coconut is finely ground up. Add dry non-dairy coffee creamer, powdered milk and cornstarch and blend for 5 to 10 seconds. Immediately add this mixture to the pan with the vegetables and chicken. Cook over medium heat until sauce starts to bubble and thicken then turn heat down to simmer. Simmer uncovered for 2 or 3 minutes while stirring. If sauce is too thick add a little more water.
ENJOY!!!
This recipe makes 2 very generous bariatric portions. If you are cooking this for non-bariatric patients you can serve it over hot cooked rice or couscous.
INGREDIENTS:
1 each roasted chicken leg and thigh meat (4 or 5 ounces).
1 medium white or yellow onion
1/2 medium to large red sweet bell pepper
2 teaspoons olive oil or other vegetable oil
12 ounces water
Pinch of crushed hot red pepper flakes
Salt to taste
1/2 teaspoon curry powder
1/4 teaspoon ground ginger or 1 1/2 inch piece fresh ginger peeled and chopped extra fine or crushed using garlic crusher.
1/4 teaspoon cardamom
1 1/2 teaspoon corn starch
1 tablespoon dry non-dairy coffee creamer
2 tablespoons powdered instant skim milk
1 1/2 tablespoons packaged coconut (sweetened and shredded)
1 packet Splenda or other sugar substitute
METHOD:
Place 12 ounces of water, hot red pepper flakes, Splenda and coconut into blender container and allow to soften while you prep the vegetables.
Cut onion in half then cut halves into thin slices. Cut sweet red bell peppers into thin strips about the same size as the onions-set aside. Remove roasted chicken from bones and discard skin and all visible fat. Cut chicken into small bite sized pieces-set aside.
Sautee onions with salt to taste and small amount of water and 2 teaspoons oil until translucent and slightly soft-DO NOT BROWN. Add small amounts of water as needed to prevent browning. When almost done add curry powder, ground or fresh ginger and cardamom. Cook and stir for about 1 minute then add sweet red bell peppers. Cook for 2 minutes until peppers just start to soften adding small amounts of water to prevent browning. Add cut up roasted chicken and stir for 1 minute until warmed through.
Blend together the coconut, water, Splenda and hot pepper flakes until the coconut is finely ground up. Add dry non-dairy coffee creamer, powdered milk and cornstarch and blend for 5 to 10 seconds. Immediately add this mixture to the pan with the vegetables and chicken. Cook over medium heat until sauce starts to bubble and thicken then turn heat down to simmer. Simmer uncovered for 2 or 3 minutes while stirring. If sauce is too thick add a little more water.
ENJOY!!!