Curried Chicken

Curried Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 serves
Course: Main Course
Calories: 398
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 kilogram chicken thigh or 1 BBQ chicken
  • 2 tsp curry powder I used Keens
  • 1 tbsp butter or coconut oil
  • 1 large onion - brown finely diced
  • 150 grams cauliflower finely diced
  • 150 grams broccoli finely diced
  • 400 grams coconut cream 1 can
  • 800 grams coconut milk 2 cans
  • 2 cubes vegetable stock or chicken
  • 100 grams carrot sliced
  • 200 grams potato cubed
  • 1 large capsicum sliced
  • 1 tsp rock salt
  • 1/2 tsp black pepper

Method
 

  1. Pull apart the BBQ chicken and set aside.
  2. Dice the onions and then fry in the saucepan on a medium heat in the butter.
  3. Add the curry powder and cook until fragrant.
  4. Chop up the cauliflower and broccoli into small pieces and add to the pot.
  5. Add the coconut cream, coconut milk and chicken and allow the veggies cook until completely soft (this takes about 20 minutes).
  6. Add the remaining vegetables (carrot, potato and capsicum) and simmer until cooked through
  7. Simmer on a low heat for 10 minutes or until the sauce reduces to a thick consistency.
  8. Season with salt and pepper and serve hot! Add a little sour cream for extra deliciousness.

Nutrition

Calories: 398kcalCarbohydrates: 11gProtein: 27gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 724mgPotassium: 582mgFiber: 2gSugar: 3gVitamin A: 2350IUVitamin C: 63.5mgCalcium: 40mgIron: 2.3mg

Notes

You can add as little or as much curry powder to your taste.
You can switch the veggies to lower carb if you prefer.
This can be served with or without rice.

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