1 Curry 4 Ways - Tomato, Chicken & Roast Vegetables
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
You'll need to click on the base recipe in the ingredients list before you get going on this recipe. The other recipes that use this base are:
Macros for the whole recipe:
1982 Calories / 50.1g Carbs / 159.1g Protein / 125.7g Fat
Per portion (4 portions)
495 Calories / 12.5g Carbs / 39.8g Protein / 31.4g Fat
Base Recipe - You'll need this part before you carry on with the rest of the recipe
400g Tinned tomatoes (good quality)
600g Chicken breast, chopped into big chunks
200g Swede or Butternut squash, chopped chunky
20g Olive oil
You'll need to follow the base recipe before continuing with the rest of this recipe: Base recipe
Now for the rest of this recipe. 2 choices here, you can either fry or roast! If you're roasting, add the olive oil and butternut squash or swede into a casserole dish, mix well and roast for about 25 minutes at 190°C
If frying, pop the olive oil and butternut squash or swede, into a large pan and gently fry until cooked (approx 15 minutes)
Meanwhile, add the tinned tomatoes and chicken to the base recipe, bring to boil and then turn down to a medium bubbling temperature.
Once the vegetables are cooked, add them to the base recipe with the tinned tomatoes & chicken.
Continue to simmer, until the chicken is completely cooked through. This will take approx. 30 minutes in total, whilst stirring occasionally.
And that's it! Enjoy