Healthy Comfort Eating - Chicken Curry 4-5 free range chicken fillets, cubed 1 onion, diced 2-3 garlic cloves, finely chopped 1 red chilli, finely chopped 1/2t paprika 1t turmeric 1t cumin 1/2t cayenne pepper 1tbsp fresh lemon juice 1 can unsweetened coconut milk Pink rock salt & black pepper to season. In a small mixing bowl add paprika, turmeric, cumin, cayenne pepper and lemon juice to make a paste. Season with salt & pepper. In a separate bowl add cubed chicken and curry paste. Stir until chicken is coated. Leave to marinate for 30-60 min at room temperature. Chop onion, garlic and chilli. In a large saucepan on med heat add 1t extra virgin coconut oil, add the onion, garlic and chilli. Allow to soften then add chicken. Cook chicken on low-medium heat for 8 min, then pour in the coconut milk and allow to to simmer for 10-20 min. Season with salt & pepper. Serve with Basmati rice and roasted chickpeas on top. CHICKPEAS - contains selenium, which is an element that helps promote thyroid hormone metabolism. This controls the metabolic pathways. Chickpeas are high in fibre and protein, and they have a low glycaemic index. ENJOY!
Posted on: Thu, 18 Jul 2013 12:02:14 +0000
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