LOW CARB

Chicken tikka

A delicious dish, not too spicy, which combines the natural proteins, vitamins and minerals of the chicken with the vitamins and antioxidants of the herbs.

For 2

300 grams skinless chicken breast, cubed

Marinade

11/2 tsp chilli powder

1 garlic clove, peeled and finely chopped

2 slices fresh ginger root, peeled and finely chopped

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 shallot, peeled and grated

pinch of rock salt

freshly ground black pepper

2 tsp fresh lemon juice

100 ml natural yoghurt

2 tsp fresh coriander, finely chopped

Mix together the chilli powder, garlic, ginger, turmeric, cumin, shallot, salt, pepper, lemon juice, natural yogurt and coriander in a medium bowl, and stir in the chicken. Cover and leave to marinate in the fridge for at least 3-4 hours - or preferably overnight.

Grill the marinated chicken under medium heat for about 20 minutes, turning regularly. (I have done in the oven for about 30mins)

Serve with a crispy green salad and lime wedges.

Carbohydrate content per serve: 11 grams

From The New High Protein Diet Dr C Clarke

There is also a rather nice website which may be a useful source of low-carb recipes for Atkins and other low carb diets:

Navigate to the Recipes page, then scroll to the bottom. There is a list of links itemised according to what sort of recipes you are interested in. Low carb is there with many recipes from top chefs.

Satay Chicken Salad

Serves 4: Per serving.......

343 calories

40g protein

5g carbohydrate

18g fat

2g fibre

Ingredients:

4 skinless, boneless chicken breasts

half cucumber, halved lengthways and cut into slices

1 small, red onion, halved and thinly sliced

5oz beansprouts

handful fresh coriander leaves

2 tbsp olive oil

1 tbsp lime juice

For the dressing:

5 tbsp crunchy peanut butter

3 tbsp lime juice

1-2 tbsp Thai red curry paste

Method:

Char the chicken: Season the chicken. Either barbecue, grill or griddle over a high-ish heat for about 8 mins on each side, until lightly charred and cooked through.

Toss the salad: While the chicken is cooking, toss the onion, cucumber, beansprouts and coriander with the oil and lime juice and scatter over a serving platter or dish. In a small bowl, whisk together the dressing ingredients, starting with 1 tbsp of curry paste and increasing if a more spicy heat is required. Add a little water to make a drizzling consistency.

Slice and serve: Slice the cooked chicken into long strips and scatter them over the salad. Drizzle half the dressing over the salad and place the rest in a small jug. Serve and enjoy.

I wonder how they get 12 grams of carbs per serving out of that recipe?

Where are the carbs??

I don't see 24 grams (total) in that!

Alan

Hi,

I'm not an expert on this, but I believe most of the carbs come from the natural sugars in the vegetables. There is also a tablespoon of flour in there, and that's all carbs as well.

But, as long as the subject has come up, is there any expert out there who can tell me if nut flours (like almond flour or pecan flour) are high in carbs?

Hugs, Rhoda

Hmmm. I wouldn't have thought the onion had so many, and I sure wouldn't have thought the beef stock had ANY!!!!

Alan

go to google and type in low carb and it will bring you to the alt.support.diet.lowcarb or something like that. you will find lots of information as well as links to recipes. also, if you just do a search on yahoo under low carb recipes, it brings you to TONS of sites. on of my favorite is lowcarbluxury.com

good luck

ds