You possibly will not believe you can lose weight while on a diet plan which includes coconut curry chicken but it can happen. It is crucial to not eat coconut curry chicken or other high calorie poultry every day but in moderation.

This is what I do, I allow myself these kinds of food once per week. I eat a reduced calorie diet for 6 days of the week, say 1200 to 1600 calories each day, and then on the 7th day, I eat what I please – within moderation of course.

I have been using this method for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise habits or taken any supplements or diet food. I have simply been aware of what I eat 6 days per week and then eat whatever I feel like one day a week.

I also believe it makes things easier if you have some support when on a weight loss program and for that I joined the Biggest Loser club. They have numerous tools to show you how to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat indian food. I never imagined|thought|believed I could lose 5 kilos while eating indian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some indian food, I suggest|advise|propose you make coconut curry chicken which is one of my favourite|most admired|most adored|best loved indian recipes.

Coconut Curry Chicken

Source: Food & Wine magazine – December 2000

You can make the dish ahead, and refrigerate for up to two days.

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken
    breasts, cut into 1-inch pieces
Salt
1/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tablespoons chopped cilantro

Preheat the oven to 350 degrees F.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.

Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.

Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.

Makes 4 servings.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.