It’s easy to get bored of plain chicken and spices so with a bit of effort why not try turning it into a Green Chicken Curry? It only adds 11g of carbs to your typical chicken breast whilst providing the same, if not more, protein. If you want to add more fat to the meal then try frying the vegetables and chicken in a tablespoon of coconut oil.
Serve with rice or quinoa (my preferred grain) and veg to make this a balanced meal and much better than a takeaway!
Green Chicken Curry
- 500 g chicken breast, diced
- 350 ml chicken stock
- 250 g fat-free Greek yogurt
- 100 g frozen peas
- 2 tomatoes, chopped
- 2 Tbsp ginger, chopped
- 2 tsp salt
- 2 tsp corriander seeds
- 2 Tbsp garam masala
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Fry the onion and ginger over a medium heat in a nonstick pan along with the cinnamon and salt for around 3 minutes. Add the garlic and continue to fry for a further 2 minutes.
Add the spices and tomatoes to the pan and continue to fry over a medium heat for 5 minutes.
Add the chicken and chicken stock to the pan and cook for 10 minutes. Reduce the heat and allow to simmer for a further 15-20 minutes.
Add the peas and cook for 5 minutes until chicken is tender.
Take the curry off the heat and stir in the yogurt. Serve with desired accompaniments.
Nutritional Information per serving:
Calories: 249 / Protein: 37g / Carbohydrates: 11g / Fat: 2g / Fibre: 3g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.