I love curry… I discovered my love for Indian (and other Middle-Eastern) cuisine while studying abroad in New Zealand. There were authentic Indian restaurants in every town. This is a quick and healthy recipe with “sweet as” flavor (New Zealand saying). Sweet as what? No… just “sweet as”, bro (said more like “bru”).
I was surprised to find how much I love this curried chicken wrapped in a cabbage leaf! The crunch it gives is essential. This is slightly adapted from MyRecipes.
1 lb skinless, boneless chicken breasts
2 tbsp red curry paste*
1/2 tsp salt
1/2 medium-sized English cucumber, diced
1/2 small onion, chopped
1 tbsp oil (vegetable or olive)
4-8 cabbage leaves, you can either split your serving in two leaves or have it all in one
*I used a red curry paste that has additional seasonings and isn’t as potent so I used 3 tbsp of it; pure red curry paste is best, but make do with what you can find at your supermarket.
Cut the chicken into many small pieces, combine it with the curry paste and salt. Add the oil to a large sauce pan and cook the chicken.
Halfway through the cooking process add the onion and cucumber. Cook until chicken is done and tender.
This recipe serves 4… like I said you can either have 2 small cabbage leaves full or one fairly big leaf full. Add chopped cilantro and fresh lime juice. Fold the cabbage leaf around the curried chicken and enjoy! *Do not use the darker colored cabbage leaves that are on the outside of the vegetable… not good. How do I know? I wish it wasn’t from experience.
Calories: 174 Fat: 5g (saturated .6g) Protein: 26.7g Fiber: .3g Sodium: 507mg
Left-overs? If you don’t want to eat it in a cabbage wrap again you can wrap the meat (use a lot less, 1/2 or less of what you stuffed the cabbage with) in a flour tortilla. Add some sliced tomato, julienned cabbage, cilantro, and lime. Add a little mozzarella cheese or other light flavored cheese if you want as well.