Coconut Chicken Curry

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This recipe is simple, nutritious, tasty & can be adapted very easily! Paired with the broccoli & cauliflower rice I posted earlier, makes the perfect guilt-free fake-away dish for a night in! 😀

Ingredients

For the sauce:

  • 1 tsp olive/coconut oil
  • 1 chicken breast (approx 150g)
  • 1 small red onion (approx 100g)
  • 1/2 bell pepper, any colour (approx 80g)
  • 1 large clove garlic
  • 1 tbsp curry powder (medium spice)
  • 1 tsp cumin
  • 1 tsp coriander
  • 100ml coconut milk (Use light version to reduce Fat content)

OPTIONAL I like to add 1 tbsp sweetener e.g. stevia  (or honey can be used) to the sauce to give it a sweeter and more mild taste. Down to personal preference!

For the “rice” see my previous post on Cauliflower rice 🙂

Method

  1. Prepare all the ingredients – chop/slice/dice vegetables and meat and have spices etc ready.
  2. Heat the oil in a saucepan on medium heat.
  3. Add garlic & onions and sautee for around 1 minute before adding the peppers and chicken.
  4. Add the spices to the mixture and allow the chicken to cook through.
  5. Reduce heat & add the coconut milk, stir & leave to simmer until desired consistency is reached.
  6. Add sweetener/honey.
  7. Serve with rice or for a lower carb alternative, go for cauliflower rice as seen in my previous post. 🙂

Remind me why we use shop-bought jars of sauces? 

Enjoy! 

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