Spicy Chicken Curry
Spicy Chicken Curry is a rich, creamy chicken curry with, you guessed it, no sugar or added sugar! Using coconut milk instead of cream or yoghurt, means you cut out the lactose (sugar) in the curry, making it super healthy and nutrients filled!
As autumn slowly creeps up on us, it’s the perfect time to perfect those curry making skills! Who doesn’t love a warm, vibrant curry on a cold, crisp evening?
This ones really simple to make as long as you have a stocked spice cupboard. If you don’t, head down to the local supermarket or market, you’ll get all the ingredients you need from there!
Ingredients (curry sauce) (serves 3/4)
1 chopped red chilli
1 chopped green chilli
300ml coconut milk
1 bunch chopped coriander
4 crushed garlic cloves
2 tsp garam masala
1/2 tsp tumeric
1 tsp mustard seeds
1 tsp cumin seeds
1/2 Tsp ground cumin
3 x chicken breasts
2 x chopped onions
In a frying pan, add your chopped onions and leave over the heat for 10 minutes. Don’t turn them unnecessarily, we want them to go a little char-grilled and burnt/caramalised. Once this has happened, add the chicken and the coconut milk. After the coconut milk has spread and chicken started to cook in the boiling mixture, then add your curry sauce spices. Leave over the heat to simmer away until fully cooked and the coconut milk has evaporated to leave a thick sauce.
Serve up with some brown rice and you’re ready to go!
Still feeling peckish? Why not try some American Style Gluten Free, Sugar Free pancakes for dessert?
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