Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Curry Chicken

Thursday, March 28, 2019
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Total time
45 minutes
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Preparation time
15 minutes
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Portions
5

This Chicken Curry Recipe is one of our favourite recipes because it's chock-a-block full of healing spices, quality fats and protein. Paired with some leafy greens for some added nutrition and fiber, you've got a super balanced and nutritious meal to enjoy.

Ingredients
or2 tbsps coconut oil
or700 grams of chicken thigh
or6 cloves of garlic
or2 tbsps of ginger
or1 tbsp of cumin
or1 tbsp of coriander
or1 tbsp allspice
or1 tsp cardamom
or1/2 tsp of chili powder (
or1 tbsp of tomato paste
or1/2 can of diced tomatoes
or400ml of coconut cream
Preparation
1.
Add coconut oil to a hot pan. Add the diced chicken in batches and cook until nearly cooked through. Set chicken aside.
2.
Add the garlic and ginger to the leftover oil in the pan and stir until fragrant.
3.
Add in the spices and stir until fragrant. Then add the tomato paste and mix until a thick paste forms.
4.
Place the chicken back in the ban and coat in the spices.
5.
Pour in the diced tomatoes and coconut cream and stir to combine. Allow to simmer for 10 minutes.
6.
Serve with basmanti rice, chopped cucumber, leafy greens and papadams.
Nutritional information
Per 100 gPer portion (287 g)% DRI
Energy239 kcal687 kcal34 %
Fat15 g43 g65 %
Fatty acids, total saturated8 g23 g117 %
Cholesterol48 mg137 mg46 %
Sodium86 mg246 mg10 %
Carbohydrate18 g52 g17 %
Sugars15 g44 gremove
Fiber1 g3 g10 %
Protein9 g26 gremove