COCONUT CHICKEN CURRY
25 MINUTES | SERVES 4 EASY |
skinless chicken breasts 4 small, cut into bite-sized pieces vegetable or coconut oil 1 tbsp
onion 1 small, chopped medium curry powder 2 tbsp garlic 3 cloves, finely chopped coconut milk 400g tin chicken stock 250ml cooked basmati rice 600g (use precooked or cook 200g of dry basmati)
coriander 1 small bunch, leaves picked
• Season the chicken. Heat the oil in a large deep frying pan over medium-high heat and cook the chicken and onion for 8-10 minutes or until golden brown. Add the curry powder and garlic, and cook for 1 minute. Add the coconut milk and stock, season and bring to a simmer. Cook for 5 minutes or until the chicken is cooked through. Fold in the rice and stir until piping hot. Sprinkle with the coriander.
PER SERVING 537 KCALS | FAT 25.5G SATURATES 16.3G | CARBS 43.9G | SUGARS 3G FIBRE 3.7G | PROTEIN 31.3G | SALT 0.4G