Mild Indian Chicken Curry

High fibre

Ingredients

• 2 chicken breasts, skin removed, cut in 4 long pieces
• 400ml can of coconut milk
• 1 onion peeled and halved
• 2 garlic cloves, crushed
• 4cm piece of fresh ginger, peeled and grated
• Cinnamon stick
• Bay leaf
• 4 cardamon pods, gently cracked
• ½ tsp ground turmeric
• ½ tsp salt
• ½ tsp fine black pepper
• 2 tablespoons of olive oil
• 2 small potatoes peeled and diced
• 250ml chicken stock
• 1 tablespoon of cornflour

Method

Heat olive oil in a medium size saucepan, add spices and continue to stir for 2 minutes.

Add the coconut milk and chicken.

Bring to a simmer, cover and gently cook for 10 minutes.

Turn off the heat and allow the chicken to sit in the coconut milk and spices for another 10 minutes.

Strain the chicken from the coconut milk and spices.

Add the strained milk to another saucepan.

Shred the chicken and set aside.

Discard the spices.

In the strained milk add the chicken stock, onion and potato and gently simmer until potato is soft.

Discard the onion.

Add the cornstarch with a small amount of water in a mug, now add to the milk mixture stirring gently to allow to thicken.

Add shredded chicken and gently reheat.

Serve with brown rice

Nutrition

Type	Quantity
Fiber	4g

Low fibre

Ingredients

• 2 chicken breasts, skin removed, cut in 4 long pieces
• 400ml can of coconut milk
• 1 onion peeled and halved
• 2 garlic cloves, crushed
• 4cm piece of fresh ginger, peeled and grated
• Cinnamon stick
• Bay leaf
• 4 cardamon pods, gently cracked
• ½ tsp ground turmeric
• ½ tsp salt
• ½ tsp fine black pepper
• 2 tablespoons of olive oil
• 2 small potatoes peeled and diced
• 250ml chicken stock
• 1 tablespoon of cornflour

Method

Heat olive oil in a medium size saucepan, add spices and continue to stir for 2 minutes.

Add the coconut milk and chicken.

Bring to a simmer, cover and gently cook for 10 minutes.

Turn off the heat and allow the chicken to sit in the coconut milk and spices for another 10 minutes.

Strain the chicken from the coconut milk and spices.

Add the strained milk to another saucepan.

Shred the chicken and set aside.

Discard the spices.

In the strained milk add the chicken stock, onion and potato and gently simmer until potato is soft.

Discard the onion.

Add the cornstarch with a small amount of water in a mug, now add to the milk mixture stirring gently to allow to thicken.

Add shredded chicken and gently reheat.

Serve with white rice

Nutrition

Type	Quantity
Fiber	1g