Satay Chicken Curry
393 Calories per serving
40g Protein
25g Carbohydrate
17g Fat
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Servings: 2
Calories: 393kcal
Ingredients
Curry Paste
- 1 Thumb Sized Piece Ginger
- 3 Cloves Garlic
- 1 Red Chilli
- 1 Handful Corriander
- 1 Onion
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Tumeric
- 2 Tablespoon Curry Powder
- Dash Soy sauce
- 1/2 Juiced Lime
Curry
- 2 Chicken Breasts
- Curry Paste (from recipe above)
- 1 Chopped Red Pepper
- 1 Chopped Yellow Pepper
- 2 Grated Carrots
- 8 Sliced Mushrooms
- 200 ml Light Coconut Milk
- 30 grams Peanut Butter
Instructions
- To make curry paste, add all ingredients into a food processor and blend until smooth.
- If you don't have a food processor or want to save time, you can use a shop bought jar (tastes so much better from scratch).
- Heat a pan on a medium heat and spray with 1kcal spray.
- Add the chopped chicken breasts and cook until white.
- Stir in the curry paste.
- Add the peppers, carrots and mushrooms.
- Stir in the coconut milk and peanut butter.
- Allow to simmer for a few minutes and season with salt and pepper to taste.
- Serve with rice or if you want a low carb option, use cauliflower rice.
Nutrition
Calories: 393kcal | Carbohydrates: 25g | Protein: 40g | Fat: 17g
