Ingredients:
Chicken Thigh 125g skinlessZucchini 1⁄2 chopped
Garlic Clove 1 diced
Brown Onion 1⁄4 diced
Broth / Stock 60ml ( 1⁄4 cup ) chicken, beef or veg
Fresh Chilli 1⁄4 optional
Turmeric, Ground 1g ( 1⁄4 tsp )
Cumin, Ground 1g ( 1⁄4 tsp )
Coriander, Ground 1g ( 1⁄4 tsp )
Cardamon, Ground 1g ( 1⁄4 tsp )
Fenugreek, Ground 1g ( 1⁄4 tsp )
Coconut Milk (tinned) 60ml ( 1⁄4 cup )
Fish Sauce 5ml ( 1⁄4 tbsp )
Lime Juice 5ml ( 1⁄4 tbsp ) optional
Olive Oil 5ml ( 1⁄4 tbsp ) for frying
Coriander 1⁄4 bunch ( 1⁄4 cup ) optional
Method:
- Heat your fry pan with a little olive 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.
- Take off the heat, add the lime juice and serve into a bowl.
- Sprinkle with the fresh chopped coriander and enjoy!
MACROS (per serve):
Protein 36.1g
Fats 30.7g
Carbs 13g
Energy 508cal/2124kJ
