One Pan Coconut Chicken Curry

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cook - 10-15 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This one-pan classic is definitely one of my favourite recipes on here and if you’re a fan of coconut then this will definitely hit the spot. A great alternative to high calorie Indian/Thai takeaways with an incredible taste, and easy to track… and the best part, there’s only one pan to wash up. This recipe can be very easily adapted for meal prep.

Macros per serving:

Cals: 590kcal
Protein: 49.8g
Carbs: 48.8g
Fat: 19.6g

Ingredients

120g Cooked Chicken Breast (160g Raw)
100g Tenderstem Broccoli
100g Mixed Peppers
40g Bean Sprouts
80g Alpro With Coconut Yoghurt
3 Servings Sriracha
½ tsp Cinnamon
salt & pepper
1 tsp Mixed Herbs
1 tsp Cayenne Pepper
Coriander Sprig

Optional Extras or swaps (Not included in Macros)
– Baby Corn
– White Fish for Chicken
– Tofu For chicken (Vegetarian/Vegan)

Method

1) In your pan on medium heat, with some 1 calorie cooking spray begin to cook your onions and spices until it softens, then add in your chicken. If your chicken is cooked, heat through, if raw, then cook thoroughly.

2) Once cooked, add in your veg, you may need a little more cooking spray here. Continue to cook on a medium heat until your veg has cooked through, this should take 2-4 minutes. If you don’t like your broccoli crunchy, add it in earlier, or microwave for 1 minute before adding.

3) Add in your yoghurt and sriracha and stir well, drop the heat to low and let it warm through. In this time microwave your portion of rice.

4) Salt and pepper to taste and serve with coriander.

One Pan Coconut Chicken Curry

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep time - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cooking time - 10-15 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This one-pan classic is definitely one of my favourite recipes on here and if you’re a fan of coconut then this will definitely hit the spot. A great alternative to high calorie Indian/Thai takeaways with an incredible taste, and easy to track… and the best part, there’s only one pan to wash up. This recipe can be very easily adapted for meal prep.

Macros per serving:

Calories: 590kcal
Protein: 49.8g
Fat: 19.6g
Carbohydrates: 48.8g

Ingredients

120g Cooked Chicken Breast (160g Raw)
100g Tenderstem Broccoli
100g Mixed Peppers
40g Bean Sprouts
80g Alpro With Coconut Yoghurt
3 Servings Sriracha
½ tsp Cinnamon
salt & pepper
1 tsp Mixed Herbs
1 tsp Cayenne Pepper
Coriander Sprig

Optional Extras or swaps (Not included in Macros)
– Baby Corn
– White Fish for Chicken
– Tofu For chicken (Vegetarian/Vegan)

Method

1) In your pan on medium heat, with some 1 calorie cooking spray begin to cook your onions and spices until it softens, then add in your chicken. If your chicken is cooked, heat through, if raw, then cook thoroughly.

2) Once cooked, add in your veg, you may need a little more cooking spray here. Continue to cook on a medium heat until your veg has cooked through, this should take 2-4 minutes. If you don’t like your broccoli crunchy, add it in earlier, or microwave for 1 minute before adding.

3) Add in your yoghurt and sriracha and stir well, drop the heat to low and let it warm through. In this time microwave your portion of rice.

4) Salt and pepper to taste and serve with coriander.

[et_pb_module_placeholder selected_tabs="all"]