A good chicken curry is warming, spicy, comforting and delicious and this healthy interpretation is no different.
Full of Indian flavours, but without the heavy cream or butter, this recipe pairs perfectly with a portion of cauliflower rice, which I have given a ‘pilau’ makeover in the method below.
Macros
Full-fat Curry:
Calories: 463, Carbs: 11.2g, Fat: 28g, Protein: 41.5g
Reduced Fat Curry:
Calories: 340, Carbs: 9.0g, Fat: 15.9g, Protein: 40.2g
Cauliflower Rice:
Calories: 34.5, Carbs: 3g, Fat: 0.9g, Protein: 3.6g
Ingredients
For the Curry
- 1 free-range chicken breast
- 50g baby corn
- 50g mangetout
- ¼ white onion
- 3 tbsp coconut milk (reduced fat*)
- 1 tsp ground almonds
- ½ tsp coconut oil
- ½ tsp curry powder
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp garlic powder
For the Rice
- 100g cauliflower
- 1 tsp turmeric
- 1 tsp cumin
- pinch of salt