Chicken Curry

Chicken Curry

800g of Sweet potato

500g of chicken breast

275mL of lite coconut cream

275mL of lite coconut milk

1 tsp of ginger

1 large onion

1 C of sliced mushrooms

1 C of broccoli

1 tb of red curry paste

1 bunch of coriander


1.In a work or large saucepan, heat a drizzle/spray of olive oil.

2. Dice the chicken and cook it over medium-high heat for about 5 mins until brown.

3. Remove chicken from the pan.

4. Add another drizzle/spray of olive oil and cook the onion and ginger for one minute or until aromatic, and then add in the curry paste and cook for another minute.

5. Add in the coconut milk and cream and bring to boil.

6. Add in the diced sweet potato and chicken. Cover the pan to simmer on low heat for 8-10 mins. Stirring occasionally

7. Add in broccoli and mushrooms and cover again cooking for 5 mins.

8. Add in coriander and mix through, cooking for a minute and then serve


Makes 5 serves or if you are a male - I would make this 4 serves


It can be frozen!



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