7 October, 2017
Brazilian Chicken Curry
Brazilian Chicken Curry
Makes: 4 serves or 12 bariatric serves
Ingredients:
- 600g chicken breast, evenly diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/4 teaspoons cayenne pepper (optional)
- 2 teaspoons coconut oil
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, finely diced
- 1cm freshly ginger, grated
- 1 fresh long green chilli, finely diced
- 3 large tomatoes, finely diced
- 400ml can coconut milk
Method:
- Sprinkle the ground cumin, ground coriander, turmeric and cayenne pepper evenly over the chicken and gently toss until well coated
- Heat a heavy based saucepan over a medium high heat and lightly spray with cooking spray
- Add the chicken and toss until the chicken is browned and sealed
- Remove the chicken from the saucepan and set aside
- Add the coconut oil, onion, celery, garlic, ginger and chilli and sauté for 2-3 minutes until the onion becomes slightly translucent
- Add in the chicken, fresh tomato and pour the coconut milk over the top
- Simmer for 20 minutes or until the chicken is cooked through, the time will depend on how big your chicken pieces are.
Nutritional Value per portion (12):
- Calories: 93
- Total fat: 4.3g
- Total carbohydrates: 1.4g
- Sugars: 0.5g
- Protein: 12.2g
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.