Curried Chicken Mousse

Gluten Free
Health score
1%
Curried Chicken Mousse
45 min.
44
12kcal

Suggestions


Looking for a delightful appetizer that’s both elegant and healthy? Look no further than this Curried Chicken Mousse! Perfect for parties, this gluten-free dish is not only visually appealing but also packed with flavor, making it a standout on any hors d'oeuvres table. With just 12 calories per serving, you can indulge guilt-free while still enjoying the rich, savory tastes of tender cooked chicken combined with aromatic curry and a hint of spice.

The mousse is incredibly simple to prepare, requiring only 45 minutes of your time. Its light, fluffy texture is achieved through the careful use of gelatin and fat-free sour cream, resulting in a dish that feels indulgent without the added calories. Incorporating finely chopped celery and fresh parsley adds vibrant color and freshness, while the chicken-flavored bouillon granules infuse the dish with a deep umami richness.

Serve this delightful mousse chilled in a beautiful mold, garnished with a sprig of parsley for an extra touch of sophistication. It pairs wonderfully with reduced-fat crackers or can be enjoyed on its own. Whether you’re hosting a dinner party, a casual get-together, or simply looking to impress your family with a unique dish, this Curried Chicken Mousse is sure to be a hit!

Ingredients

  • 0.3 cup celery finely chopped
  • teaspoons chicken soup base 
  • 1.3 cups chicken breast strips/pre-cooked/chopped cooked finely chopped (skinned before cooking and without salt)
  • ounce cream fat-free sour
  • teaspoon curry powder 
  • tablespoon parsley fresh chopped
  • envelope gelatin powder unflavored
  • 0.3 teaspoon ground pepper red
  • teaspoons onion minced
  • ounce pimientos diced drained
  • cup water cold divided

Equipment

  • sauce pan

Directions

  1. Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).
  2. Add bouillon granules, red pepper, and curry powder, stirring until bouillon granules dissolve; remove from heat.
  3. Add remaining 1/2 cup cold water and minced onion, stirring well; chill until consistency of unbeaten egg white.
  4. Stir in chicken and next 4 ingredients; spoon mixture into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold and serve with reduced-fat crackers.

Nutrition Facts

Calories12kcal
Protein53.94%
Fat13.05%
Carbs33.01%

Properties

Glycemic Index
3.93
Glycemic Load
0.03
Inflammation Score
-1
Nutrition Score
0.84652173381461%

Flavonoids

Apigenin
0.21mg
Luteolin
0.01mg
Myricetin
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:11.85kcal
0.59%
Fat:0.17g
0.26%
Saturated Fat:0.05g
0.29%
Carbohydrates:0.96g
0.32%
Net Carbohydrates:0.9g
0.33%
Sugar:0.09g
0.1%
Cholesterol:3.86mg
1.29%
Sodium:33.26mg
1.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.58g
3.15%
Vitamin B3:0.57mg
2.83%
Selenium:1.47µg
2.1%
Vitamin C:1.5mg
1.82%
Vitamin K:1.86µg
1.77%
Phosphorus:14.86mg
1.49%
Vitamin B6:0.03mg
1.49%
Vitamin A:63.61IU
1.27%
Source:My Recipes