Servings: 4
Carbohydrates: 7.5g
Protein Serves: 1.5
Ingredients
- 360 g Chicken breast
- 2 tbsp Olive oil extra virgin
- 30 g Spring onion finely chopped
- 2 cloves Garlic crushed
- 2 tsp Coriander root & stem, finely chopped
- 2 tsp Ginger fresh, finely grated
- 2 tsp Garam masala powder
- 2 tsp Turmeric powder
- 2 tsp Chilli powder increase for more heat
- 400 ml Coconut cream
- 2 Ultra Lite chicken sachet or stock cubes
- 1 cup Water warm
- 1 bunch Baby bok choy
Cauliflower Rice (for 4)
- 400 g Cauliflower riced
- 1 clove Garlic crushed
Instructions
- Cut chicken into 2cm cubes. Toss the chicken with 1 tsp of garam masala, 1 tsp turmeric and 1 tsp chilli powder. Season with salt and spread to marinate for 15mins.
- Combine the spring onion, garlic, coriander root and stem, ginger, 1 tsp garam masala, 1 tsp turmeric and 1 tsp chilli powder in a small bowl.
- Place a medium pot on medium high heat and once hot add half the oil and brown the chicken then remove to a bowl. Then add the rest of the oil and Cook the spice mix for 3 minutes, or until fragrant. Add the coconut cream and chicken sachet mixed with warm water (or stock) and bring up to simmer.
- Simmer for 15 minutes, add the chicken and then simmer for a further 5 minutes.
- Separate the leaves of bok choy and wash well. Add to the curry and simmer for 1 minute.
- Serve over cauliflower rice.
Cauliflower Rice
- Stir-fry riced cauliflower with garlic for 5 minutes on medium-high heat, season with salt and pepper.
- Divide into 4 servings.
Nutrition
Calories: 246kcal | Carbohydrates: 7.5g | Protein: 26g | Fat: 16.3g | Saturated Fat: 7.6g | Sodium: 307mg | Potassium: 26mg | Protein Serves: 1.5
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This dish was delicious! Next time going to add a little less water.
Thanks for the feedback Kim. We’ve reduced the suggested water amount in the recipe.
Great dish…..needs less water, but very tasty.
Thanks for the feedback Kate. We’ve reduced the suggested water amount in the recipe.