Curry Cabbage Chicken

So I had some chicken defrosting on the counter and really wanted to try something different. Turns out I had a ton of cabbage in the fridge because of the 0 point cabbage soup I have been making as of late. I thought to myself chicken with cabbage and onions should be a winning combination and it turned out to be true. It’s a whopping 4 weight watcher points for 2 cups. In case your wondering, I do follow the old point system. It worked for me 4 years ago when I started my journey and hasn’t failed me yet. Why mess with a good thing.

Ingredients:
  • 1 small onion sliced thinly (about two cups)
  • 4 cups of cabbage
  • 1 cup of cherry tomatoes sliced in half
  • 8 ounces of chicken chopped into bite size pieces (we always use thighs)
  • 3/4 cup of water
  • .5 tsp of extra virgin olive oil
  • 1 tsp curry powder
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds (or black mustard seeds)
  • 2 tsp of garlic
  • .5 tsp of chilli flakes
Directions:
  1. Prepare all spices in a small bowl.
  2. Cook chicken in a large pan. Once cooked remove chicken.
  3. In the same pan use the natural oil from the chicken and add the half tsp spoon of oil to the centre of the pan. Let the oil heat up.
  4. Add your bowl of spices and stir until it makes a paste.
  5. Add onions and saute until they are a beautiful carmel color.
  6. Add cabbage, tomatoes and water. Cover and steam cabbage for about 5 remove lid and let the water evaporate.
  7. Once all the water is gone add the chicken just to heat it up. Serve and enjoy. Makes about 5 cups of cabbage.
2 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

  • Ira WeissMay 8, 2013 - 5:36 pm

    Couple of comments. Maybe a few. Cumin is cumin. Black mustard seeds are not cumin. You should mention salt and pepper to taste as on its own this recipe is bland. There wasn’t enough curry powder seasoning for the amount of cabbage in the recipe. I would double it to 2 teaspoons. Lastly, if you add the tomatoes at the end when you add the chicken they will retain their shape.ReplyCancel

    • amandaMay 8, 2013 - 6:21 pm

      Hi Ira,

      HAHA.. I meant or not aka. I didn’t have cumin so I used black mustard seeds. Thanks for the comments and suggested changes.

      AmandaReplyCancel

Menu Menu