👉Chicken (use whatever amount you have) I had a 350g pack – I tracked the full raw weight.
👉Chop it and add into a pan, with onions, celery, mushroom, peppers, green beans, courgette and broccoli – or any combination of those veg or others that you like (all veg is untracked).
👉Add 1 full chopped red chillie (add more/less as desired).
👉For the sauce I used 1 tin of reduced fat coconut milk, with 2 teaspoons of hot chillie power (or as much as your comfortable with), 1 whole tomato, 30g cashews – I also added some cumin and ground ginger. Blitz the lot in the nutribullet.
👉Pour into the pan ontop of the chicken / veg mix and let simmer.
Top with dried parsley!
Macros: P85 | C11 | F50 (3 portions P28 | C4 | F16).
Serve with rice or oven wedges, or add in a load of kale and heat that up – carbs counted in macros separately.
❇️OPTIONS: Lower fats -leave the nuts out or leave the coconut milk out and replace with a chicken stock cube\water.
You can switch the chicken to turkey, fish, prawns, or tofu.
If you don’t have a blender (or CBA with the cleaning!) just add the tinned coconut milk and chillie powder directly into the pan. Sprinkle the nuts on top of the curry.
Try it out and let me know what you think – tag me in your tasty food pictures on Instagram!