Chicken Curry with Broccoli Rice

This is an easy, tasty chicken curry with the bonus of a big green veggie hit.

TIP: Make sure you choose good quality spices with no fillers. You can also use a cheat here by adding 1-2 teaspoons of a pre-blended curry powder or even garam masala. Pure Food Essentials have a great tasting one, it’s organic with no added fillers.

Prep time: 15 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 boneless chicken thigh (approx. 100g), cut into 2cm peices

1 long green shallot / scallion, sliced

1 clove of garlic, finely chopped or minced

1 teaspoon of cold pressed coconut oil

1/4 cup of coconut cream or coconut milk

1 cup of baby spinach

1 tablespoon of lime juice

1/2 teaspoon of fish sauce

1/4 cup of fresh coriander (optional)

1/2 long red chilli, sliced (optional)

1 tablespoon of greek or coconut yoghurt

Curry Powder

1 teaspoon of mustard seeds

1 teaspoon of ground cumin

1/4 teaspoon of ground coriander

1/4 teaspoon of ground tumeric

1/4 teaspoon of ground chilli

1/8 teaspoon of ground ginger

1 pinch of sea salt

Broccoli Rice

1 small head of broccoli (approx. 150-200g)

1 teaspoon of cold pressed coconut oil

1 pinch of sea salt

Method

Mix all the curry powder ingredients together in a small bowl ready for cooking. Heat 1 teaspoon of the coconut oil in a small pan to a medium heat. Add the curry powder and cook gently for about a minute. As soon as the mustard seeds start popping add the chicken pieces and brown the chicken.

Add the shallot and garlic and stir for another 30 seconds. Add the coconut cream and reduce the heat to a simmer. If your coconut cream is really thick you can add a spoonful or 2 of water the get a better consistency. Simmer gently for around 10mins while you prepare the broccoli rice.

Blend the broccoli pieces to resemble a fine grain. Heat another pan with the teaspoon coconut oil to a medium heat. Once heated add the broccoli and stir gently for around 5 mins until cooked.

Add the spinach to the chicken curry and stir until wilted. Then add the lime juice and fish sauce to the curry and remove from heat.

Place broccoli rice & curry in a bowl, top with optional coriander and chilli. Serve with a dob of yoghurt. Enjoy!

Calories: 432
Protein: 28.8
Carbs: 12.3
Fibre: 5.9
Fat: 28.5

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