Coconut & Chilli Chicken Curry
Ingredients (Serves 4)
- 2x red onion
- 100g peanut butter
- 20g (1dsp) almond flour or coconut flour
- Juice and zest of 1 lime
- 1 chicken stockpot
- 3-4 fresh chilli’s finely diced
- Can coconut milk
- 750g chicken breasts
- 1tbsp turmeric
- 3 cloves garlic
- Salt and pepper
- 10g Butter for cooking
- 10ml olive oil
- 20g Peanuts (sprinkle to serve) (unflavoured)
- 200g basmati rice (dry weight)
Ingredients (Serves 4)
- 2x red onion
- 100g peanut butter
- 20g (1dsp) almond flour or coconut flour
- Juice and zest of 1 lime
- 1 chicken stockpot
- 3-4 fresh chilli’s finely diced
- Can coconut milk
- 750g chicken breasts
- 1tbsp turmeric
- 3 cloves garlic
- Salt and pepper
- 10g Butter for cooking
- 10ml olive oil
- 20g Peanuts (sprinkle to serve) (unflavoured)
- 200g basmati rice (dry weight)
Directions
- Butterfly the chicken and fry in the butter on medium heat for 3 minutes on each side.
- Add the finely sliced chilli and garlic to the chicken and cook for a further 2 minutes.
- Take the chicken out of the pan and slice up the chicken into smaller pieces.
- Add the coconut milk, stock pot, peanut butter, turmeric, and seasoning to the chicken and cook.
- Meanwhile, fry the onions in olive oil in a separate pan until soft, then add to main mix.
- Simmer the mix for 10 minutes or so until the chicken is cooked through.
- Add the lime, zest and peanuts and serve with basmati rice (50g dry weight per person).