Quick Chicken Curry
This is my family go to. It's a quick, bung it in, no fuss spicy meal :-)
In the photo, this is served with swede rice - use the same method as the broccoli / cauliflower rice recipe. No need to boil the swede before chopping.
Macros for the whole recipe:
1677 Calories / 39.2g Carbs / 155.7g Protein / 95.5g Fat
Macros per portion (makes 5 portions):
335 Calories / 7.8g Carbs / 31.1g Protein / 19.1g Fat
600g Chicken Breast, diced into approx 2cm chunks
100g Leeks, thinly sliced
150g Red Pepper (approx. 1 medium), diced
150g Green Pepper (approx. 1 medium), diced
400g Tinned Chopped Tomatoes
400g Tinned Coconut Milk
5 tsp Curry Blend (or other good quality curry powder)
1/2 tsp Kashmiri Chilli
1/2 tsp Garlic Powder (optional)
Handful Spinach (optional)
1 tbsp Olive Oil for frying
Pop the olive oil in the pan and saute the leeks until soft (about 2-3 minutes).
Now add the peppers and fry for a further 5 minutes.
Add all the spices and chicken and stir well. Fry for a couple more minutes.
Add to this the coconut milk and tinned tomatoes.
Stir well, bring to boil and turn down to a simmer.
Simmer for about 30 minutes.
Season to taste.
If you would like it slightly thicker, you could add ground almonds to the sauce
Another optional extra is a 1 tbsp peanut butter - this makes the sauce extra rich
Nutrition per serving
Calories 335, Carbs (net) 7.8 grams, Protein 31.1 grams, Fat 19.1 grams