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.