Coconut Chicken Curry

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Serves 4
Prep Time 10 mins
Duration 45 mins

Ingredients

  • 400 gm cooked brown long grain rice, (omit for a lower carb intake)
  • 2 medium onions red, finely chopped
  • 2 tbsp vegetable oil
  • 800 gm chicken breasts
  • 1 tbsp ginger, finely chopped
  • 400 ml milk coconut
  • 1 tbsp garlic, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 0.5 tsp turmeric powder
  • 1 chilli flakes, finely chopped

Method

  1. Pour water into a large saucepan until it’s around two-thirds of the way full, then pop in the uncooked rice.
  2. Over a low heat, cook the rice for 35-40 minutes, then drain and set to one side.
  3. Pour the oil into a large frying pan on a medium heat and fry the red onion for 3 minutes.
  4. Place the chicken in the pan and seal the chicken (cooking it on all sides for 4-5 minutes until the chicken whitens).
  5. Mix the coconut milk, ginger, garlic, garam masala, ground cumin, turmeric and chilli in a mixing bowl.
  6. Add the chicken, ensuring it gets coated all over.
  7. Then, put the entire mixture into a large saucepan and cook on a low heat for 25-30 minutes.
  8. Serve on a bed of the brown basmati rice and savour!

Nutritional Value

(per serving)

Calories 644
Total Fat 25 gm
Saturated Fat 12 gm
Carbohydrates 52 gm
Fibre 5 gm
Protein 52 gm