Coconut Chicken and Red Pepper Curry
Servings:
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Ingredients
Instructions
Nutrition
| 550 g | Chicken thighs | |
| 2 | Bell peppers | (red) |
| .5 | Carrots | |
| 1 | Onions | |
| 1 tbsp | Lemon juice | |
| 3 cloves | Garlic | |
| 1 tbsp | Ginger | |
| 30 g | Fresh cilantro | |
| 1 tsp | Chili powder | |
| 1 tbsp | Cumin | |
| 2 tsp | Ground coriander | |
| 1 tsp | Turmeric | |
| 1 tsp | Garam masala | |
| 3 tbsp | Tomato paste | |
| 685 ml | Chicken stock | |
| 185 ml | Coconut milk |
- To make the sauce: Spray a frying pan with some cooking oil spray. Add the onion and fry for a few minutes until lightly golden. Add the garlic, ginger, 1 red bell pepper and carrot (roughly chopped) and fry for a further couple of minutes, just to soften slightly. Add the chilli powder and stir to coat. Stir in the tomato paste and stock until all combined, bring to a boil, and then cover and simmer for 15 minutes.
- Allow the sauce to cool for a few minutes and then Add to a blender and blend until the sauce is completely smooth. Set the sauce aside.
- Spray a frying pan with some cooking oil spray, add the chicken and fry until lightly golden. Add in the cumin, coriander, garam masala and turmeric and mix until all coated (you can add in a little water to prevent any sticking if needed).
- Add in the other bell pepper (diced), blended sauce, coconut milk and lemon juice (plus a pinch of optional sweetener, this just balances the flavour and spices), bring back to a boil and then simmer until the chicken is cooked through and tender (approx 15 minutes). If needed you can add it a little more stock or water to loosen sauce if it becomes too thick.
- Taste and season as needed with salt and black pepper and then stir in the chopped coriander.
Fat:
12.5g
Saturates:
6g
Sugars:
5.5g
Protein:
30.7g
Carbs:
14g
Fiber:
3.1g
24.2%
Calories
14.1%
Carbs
36.1%
Protein
31.3%
Fat
12.4%
Fiber