Brazilian Chicken Curry

Curry in a hurry! This dish is super easy and super quick to make but that doesn't mean you compromise on flavour because this dish has plenty of it!
The rice is just a serving suggestion, If you would like to keep it low carb the curry is gorgeous just on it's own or with cauliflower rice.

Prep time: 5 mins
Cook time: 15 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

2 teaspoons of cold pressed coconut oil

1 teaspoon of fresh grated ginger

1 garlic clove, crushed

1/4 small brown onion, sliced

125 grams of chicken thigh or breast, sliced

1/2 teaspoon of ground coriander

1/4 teaspoon of ground turmeric

1 pinch of ground cayenne pepper

100 millilitres of full fat coconut milk

1 tablespoon of water

2 teaspoons of natural peanut butter

5 solonata or 3 cherry tomatoes, halved

1 cup of baby spinach leaves

2 teaspoons of fresh lime juice

1 teaspoon of chopped fresh coriander

sea salt and pepper to season

1 extra lime wedge to serve (optional)

Method

Heat oil in a medium saucepan over medium high heat. Add onion and cook, stirring for 2 minutes or until soft, then add ginger and garlic and cook for a further 1 minute.

Add chicken to pan and cook, stirring for 2 minutes, then add spices and cook for another minute.

Add peanut butter and coconut milk to the pan and stir well. Bring to a simmer and add tomatoes, cook for 5 minutes.

Add spinach and lime juice and heat through until spinach is just wilted then season to taste.

Serve curry with rice or quinoa if desired and garnish with fresh coriander.

Note: If you're not having the rice this dish is easily bulked up with more veges. Try broccoli, cauliflower or green beans.

Calories: 506
Protein: 28.6
Carbs: 10.1
Fibre: 6.6
Fat: 37.5

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