Chicken & Coconut Curry

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I made this curry as I wanted something really tasty for my post training meal! Instead of just serving it with rice I made a spicy couscous with whatever leftover veggies I had in the fridge.  I have to say it was so tasty and it is one of my favourites to date, cheers Nigella ! (Recipe for the curry inspired by Nigella Lawson)  So if you are looking for something tasty for the weekend why not give it a try.  It could be your Saturday night fakeaway!

Ingredients for the Curry

560g Chicken Fillets, diced

Juice of a Lime (or Lemon)

2 Cloves of Garlic, crushed

1 Red Chilli, chopped

Fresh Ginger, chopped ( I used roughly a 2 inch piece)

1 tsp Turmeric

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Garam Masala

1 Onion, sliced

1 tsp Coconut Oil

1 carton of Alpro Coconut Cuisine (you could use a tin of coconut milk )

Pinch of Salt to taste

1 handful of fresh Coriander, chopped

Method

Toss the chicken in the lime juice, garlic, turmeric, coriander & cumin.  If you have the time leave to marinade!

Heat up the coconut oil in a large pan and sauté the onion and chilli until soft.  Add the chicken and brown.

Stir in the coconut milk and simmer for 2o minutes, uncovered.  After the 20 minutes add in the garam masala and season to taste.

Add coriander just before serving.

Nutritional Information

This recipe serves 4. Each serving is equal to 226 calories, Carbs 2g, Fat 8g, Protein 33g.

 

Next up the spicy couscous!

Ingredients

250g Couscous

1 Courgette, chopped

1 Vegetable Stock Cube (500 ml water)

1 Butternut Squash, cubed into roughly 1cm

1 Tin of Chickpeas, drained

4 Spring Onions, sliced

2 Cloves of  Garlic, chopped

1 tsp Ground Cumin

1 tsp Madras Curry Powder

1 Chilli Pepper, chopped (take seeds out if you don’t like it too hot)

1 tsp Coconut Oil

Method

Place the couscous in a large bowl and pour over the stock, cover with clingfilm and stand for 5 minutes, or until the liquid has been absorbed.

Meanwhile, fry the butternut squash, spring onions and garlic in the coconut oil for around 5 minutes, then add the chopped courgette and chilli.  Continue to fry for a further 10 mins or so, stirring occasionally, until the vegetables are soft.

Stir through the chickpeas, cumin and curry powder.  Add the couscous, stir until heated through and all ingredients are combined.  If  you have fresh herbs stir through before serving! I had no fresh herbs but I think some basil or flat – leaf parsley would be nice.  Fluff up with a fork if needed.

Nutritional Information 

I made 4 servings with mine as I needed the high carbs post training. Total calories per serving 394, Carbs 69g, Fat 4g, Protein 17g.   You could easily get 8 side portions if you wanted to, just divide the calories and  macros by 2. Or even serve it as a meal without the curry !

As always don’t forget to tag me if you try it.  I love getting your pictures and feedback on all my social media platforms.  Snapchat @jenser01, Facebook here, Instagram here, Twitter here.

Enjoy!!

Keep Sharing the Love,

Jen xxx

 

 

 

 

 

 

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