Fragrant Chicken Curry
If you’re craving Indian food but want to keep it gluten-free and dairy-free, then you’ll love this dish. It’s easy and quick to throw together and has tons of vegetables and flavor with tender, juicy chicken.
Ingredients
- 2 TB olive oil
- 7 oz mushrooms, thickly sliced
- 4 skinless and deboned chicken thighs, approx. 14 oz (we use Wild Pastures meat)
- 1.8 oz red Thai curry paste
- 7 oz full-fat coconut milk
- 2.8 oz sugar snap peas
- 2.1 oz corn kernels, defrosted if using frozen
- Handful fresh cilantro, chopped to finish
- Sea salt
- Freshly ground black pepper
- 2 servings of cooked cauli-rice or cauli-mash, to serve (optional; not included in macros here)
Instructions
- Heat a drizzle of olive oil in a large non-stick pan or wok and fry the mushrooms over high heat until golden and caramelized. Transfer to a bowl for now.
- Chop the chicken thighs into smaller pieces.
- Return the same pan used for the mushrooms to the heat. Add another drizzle of olive oil and fry the chicken over high heat until they are golden and caramelized all over. Add in the red curry paste and fry for a minute before adding the coconut milk.
- Bring to a boil, then reduce to medium-high heat and leave to simmer for 10-12 minutes. Add the sugar snap peas and corn in the last 3-4 minutes. Just before serving, return the mushrooms to the mixture to warm through. Season the curry with salt and pepper.
- Serve the curry with cauli-rice or cauli mash and don’t forget to sprinkle on plenty of finely chopped cilantro.
Nutrition
Serving: 1gCalories: 640kcalCarbohydrates: 15gProtein: 43gFat: 27gSaturated Fat: 23gSodium: 370mgFiber: 5gSugar: 5g