chicken curry: If you’re checking the keto diet. It’s the ideal serving size for two (or one for supper and one for lunch the following day).
Nutrition per serving: 544 calories for each serving
Ingredients For Chicken Curry
1 tbsp macadamia oil
300g chicken thigh filets, cut into 3cm pieces
1 small onion, cut into slices
1 garlic clove, squashed
1 tsp finely ground new ginger
1 long red chillies, finely slashed, in addition to extra cut to serve
1/4 tsp ground turmeric
1 tsp mustard seeds
1 tsp ground cumin
1/2 tsp ground coriander
200ml coconut cream
250g broccoli
Lime juice, to taste
Fish sauce, to taste
50g child spinach leaves
Method for chicken curry
Heat a portion of the oil in an enormous pot or wok over high intensity. Add around 50% of the chicken and cook, mixing until sautéed. Move to a plate. Rehash with the excess chicken. Add the leftover oil and the onion to the container. Cook until mellowed. Add the garlic, ginger, stew, turmeric, mustard seeds, cumin and coriander. Cook, blending, for 2 minutes or until fragrant. Add the coconut cream and the chicken. Bring to the bubble. Stew for 20 minutes or until the chicken is delicate.
Figure out how to strip, slash and smash garlic for use in recipes. In the meantime, put broccoli in a food processor until finely hacked and looks like rice. Move the broccoli to a huge microwave-safe bowl for 2 minutes or until simply delicate.
Sprinkle with the spinach, and stew and present with the broccoli rice.
Did you make this? Let Us know in the comment section how it Seems to You.ENJOy|