Back to Basics with this one! The standard Chicken curry sauce. Perfect with a side of wild rice, quinoa, barley, or the low calorie, zero fat Konjac rice! So easy to make as well.
Ps: there’s a lot of chickpea in this, hence the high carb content; replace the chickpea with red or Lima beans and you have your perfect low carb/high protein/low cal meal!
Ingredients (for 6 servings)
- Rice/Quinoa/Barley (300g)
- Ginger (30g)
- Red Onion (2)
- Red Pepper (2)
- Coconut Milk (200ml)
- Lemon Grass [Sticks] (2)
- Sea Salt & Pepper (5ml)
- Chicken Breast (500g)
- Peanut Oil (4 Tbsp)
- Curry Paste (4 Tbsp)
- Turmeric (1 Tbsp)
- Canned Chickpeas (400g)
- Coriander [Bunch] (1)
Instructions
- Cook Rice/Quinoa/Barley (w/salt)
- Dice Onion, Ginger, Pepper {into strips}, Chicken {into Dices}
- Place chicken in the pot till it browns (w/oil)
- Add onion, ginger, pepper, and stir
- Add coconut milk, black peas, chick pea, curry paste, turmeric
- Add lemon grass into mixture and stir
- Bring to boil
- Add diced coriander & Sea Salt
- Serve w/side
* Ps: For a veggie option, simple replace the chicken with more variations of beans or vegetables
Nutrition Content (Per Serving)
Carb: 58g, Pro: 28g, Fat: 11g, Cal:458
