Chicken Curry
Coconut chicken curry, anti-inflammatory and comforting.
Suitable Week 1
Lunch & Dinner
Ingredients:
250 g Cooked Chicken, shredded
1 tsp Coconut oil
200 ml Coconut Milk
1/2 Onion, chopped or sliced
2 clove Garlic, grated
2 tsp Ginger, grated
4 tsp Turmeric
80 g Cauliflower
80 g Broccoli
40 g Green Beans
2 tsp Lime juice
Salt & Black Pepper
Fresh Coriander/Cilantro
Instructions:
Use leftovers from a roast chicken or cook organic free-range chicken breast or thighs.
If you use raw chicken, simmer it in chicken broth for 20 minutes or until it is cooked through. When done, let cool slightly and shred into bite-sized pieces.
Fry the onion gently in coconut oil or ghee until softened, then add turmeric, grated ginger, and garlic, and let the spices come together for a minute before adding the coconut milk and veggies. Simmer the curry for about 10-15 min.
Finally, add the cooked chicken and season with lime juice, salt, pepper and coriander/cilantro.
Eat as it is or serve with Cauliflower rice.
Tip!
If you cook the Curry after week 1 of the reset, you can add nightshades such as chilli, tomatoes, or aubergine.