Eggs / Chicken / Vegetarian / Dairy Free / Nut Free
Keto Fitness Club
Makes 4 portions.
Egg curry - each portion contains: 554 Calories / 9.6g Carbs / 20.6g Protein / 46.8g Fat
Chicken curry - each portion contains: 493 Calories / 8.5g Carbs / 36.5g Protein / 34.2g Fat
150g Leeks / Shallots
30g Melted Butter or 30ml Olive Oil
4 Garlic Cloves
2 Fresh Red Chillies (this makes a mild sauce - increase to 4 for medium and 8 for a hot curry)
1 tsp Coriander Seeds
1 tsp Ground Turmeric
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tbsp Tamarind Paste
400g Tinned Coconut Milk (as high % coconut as you can find - Lidl is good for this)
12 Large Hardboiled Eggs (this could be replaced with 600g (raw weight) Diced Chicken Breast, cooked)
Using a food processor, blend all of the ingredients except from the tamarind paste, coconut milk, and eggs / chicken. If the mix is too thick to blend, add 50-100ml water whilst blending.
Heat a large non-stick pan over a medium heat and spread the paste around the pan to allow it to cook evenly. Keep the paste moving on a medium / low heat.
After 2-3 minutes, add the tamarind paste, stir well and then add the coconut milk. Increase the heat to bring the sauce to the boil.
Add the eggs / chicken, stir well and then reduce the heat to low and cover.
Allow the dish to cook for a minimum of 15-20 minutes.