Low Calorie Recipes

Chicken a la King

Is Chicken a la King a popular thing? I have no idea. It’s something I’ve honestly never heard of until recently and then it felt like every TV show I watched mentioned it somehow. The most recent TV show was the show “Barry”. Which, if you have seen you need to watch immediately, is hilarious and dark and really well written. But Henry Winkler is in it and he’s an aged movie star (kind of a washed up has been) and he goes to the same Hollywood-old school era restaurant with dark lighting and red curtains and every time he orders Chicken a la King.

So I googled it. I’d heard it so many times now I was like, what is this dish?! Basically it seems like it’s a chicken pot pie without the pot pie part?

I had most of the ingredients on hand. I had to buy some pasta because we don’t really have that in abundance (keto and all that). I used some boneless, skinless chicken thighs, which were nice. I am not a mushroom fan at all but I did not hate them in this dish!

I used this recipe. It was a pretty good recipe, no weird ingredients, straight forward and easy to follow. Here it is:

INGREDIENTS

3 tbsp. butter

8 oz. baby bella mushrooms, sliced

2 cloves garlic, minced

1/4 c. all-purpose flour

2 c. milk

1 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

Pinch cayenne pepper

1 (4-oz.) jar pimentos, drained and chopped

1/2 c. frozen peas

2 c. cooked and cubed chicken

Cooked pasta, for serving

DIRECTIONS

  1. In a large skillet over medium heat, melt butter. Add mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add flour and stir to coat mushrooms, then add milk and broth slowly and whisk until no lumps remain. Simmer until sauce is thickened, 5 minutes. Season with salt, pepper, and a pinch of cayenne.
  2. Add pimentos, peas, and chicken and cook until warmed through, 5 minutes.
  3. Serve over cooked pasta.

I topped the pasta dish with a little parmesan cheese. Overall it was very good. We both liked it all. Next time I would add more garlic than just the 2 cloves. Always double it. πŸ˜€

Having not had pasta much in a long time (years), this was very good. According to the recipe you can have it with rice or pasta. I bet you can easily make it keto/low carb and use cauliflower rice or spaghetti squash and it would be delicious too.

P.S. We had the leftovers the next day over cauliflower rice and it was excellent!

Instant Pot Butter Chicken Recipe

A Twitter friend recommended this recipe and said it was one that was a frequent meal in her house. I had some frozen chicken breasts and everything on hand (shocking!) so I gave it a try.

Here is the recipe I used:

Instant Pot Butter Chicken

Prep Time20 minutes

Cook Time25 minutes

Pressurize15 minutes

Total Time1 hour

Servings4 servings

Calories430kcal

Net Carbs:9.5g

This Instant Pot butter chicken recipe is a keto and electric pressure cooker adaptation of the popular Indian murgh makhani dish. This low carb curry has tender chicken thighs in a smooth and creamy sauce infused with coconut milk, tomato, and aromatic spices. To make it on the stovetop instead, see Butter Chicken Recipe

Ingredients

  • 1 1/2 pounds boneless skinless fresh chicken thighs
  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 15 ounce can unsalted plain tomato sauce
  • 13.5 ounce can coconut milk (regular full-fat, not light versions; I use the Goya brand)
  • 1/3 cup plain 5% fat greek yogurt (use whole milk yogurt or high fat like 5% so it does not curdle; I use the Fage brand)
  • 3 tablespoons chopped fresh cilantro (I use both stems and leaves)
  • 2 tablespoons salted butter

Spices:

Instructions

  • Add chopped onions, garlic, tomato sauce, coconut milk, yogurt, and all spices to the pressure cooker pot (I use a 6-quart Instant Pot). Stir until well-mixed.
  • Pat the chicken thighs dry with paper towels. Trimming off and discarding excess fat, cut the meat into 1-inch chunks. Add them to the pot, stirring until coated with sauce.
  • Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick pressure release.
  • Uncover and turn on the saute mode for medium heat. Boil until the liquid thickens to your desired consistency with a smooth appearance, stirring occasionally to prevent sticking to the bottom of the pot. I prefer a stew-like consistency, which takes about 15 minutes of boiling.
  • Turn off the saute setting. Stir in butter and two-thirds (2 tablespoons) of chopped cilantro until the butter is melted. Serve into bowls, and garnish with remaining cilantro (1 tablespoon).
  • Butter Chicken goes great with low carb sides like cauliflower rice or creamed spinach. Leftovers taste just as good the next day; simply reheat in the microwave.

It smelled really good while it was cooking! But I am partial to Indian flavors.

It took a little longer than I would have liked, so if we weren’t in a quarantine with all the free time in the world right now, I’d probably save this recipe for a weekend dinner. You had to prep, then sautΓ©, then pressure cook it, then sautΓ© again.

The chicken was cooked perfectly, the sauce thickened up nicely. I bet it will be even better the next day as a leftover!

I served it on top of cauliflower rice (the frozen Green Giant kind that has peas, carrots and green onions in it).

Overall, I liked it a lot. I liked the flavors , I liked the meal as a whole. Next time I think I would add some leafy greens (spinach or kale) and maybe top it with a dollop of plain greek yogurt? It needed a little bit of something but I couldn’t quite put my finger on it. But I liked it a lot.

QUESTION: Have you made something like this? Favorite recipe?