Coconut Chicken Curry
Dairy Free Low Carb Coconut Curry
Low Carb Coconut Chicken Curry
This has got to be my favourite curry from my Program. Officially named 'Lynne's Curry', after the recipe was kindly supplied by a dear friend and long time member Lynne. I know you will love it as much as I do! Its rich, creamy and perfectly delicious.
If you don't have all the spices, just use those that you have and it will still be sensationally delicious.
PREP TIME: 5 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 25 Minutes
SERVES: 3-4
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- Ingredients
500g free-range chicken thigh roughly diced
2 zucchini roughly chopped
1 brown onion diced
1 long red chilli finely chopped
4 garlic clove finely chopped
1 teaspoon ground fennel seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fenugreek optional
1/2 cup coconut cream tinned
1/2 cup chicken broth or stock
4 teaspoons fish sauce sugar free
4 teaspoons lime juice
2 tablespoons fresh coriander finely chopped, to garnish
salt to season
4 tablespoons Incredible Coconut Oil for frying
PUMPKIN PUREE
4 cups pumpkin diced very small
4 tablespoons coconut cream
salt to season - Method
Heat your fry pan with the coconut oil over medium heat then add the onion, chilli and garlic and soften for 2-3 minutes until caramelised and aromatic. Now add in the chicken and spices, stirring to coat the chicken well with all of the delicious flavours. Once combined, add in the chopped zucchini.
Pour in the coconut cream, stock and fish sauce and leave to simmer on low for 10-20 minutes to intensify all the flavours. Depending on the size of your chicken chunks, make sure it is cooked through.
Meanwhile, steam the diced pumpkin until lovely and soft. In a bowl, mash it together with a fork with the coconut cream and season well with salt. If you're making a large batch of this, you can blitz it together in a food processor.
Take off the heat, add the lime juice and serve into a bowl on top of your puree. Sprinkle with the fresh chopped coriander and enjoy!
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