This easy creamy chicken curry is prepared in 45 mins and might be a dinner winner with the whole own family. Plus, it's keto-pleasant and gluten-unfastened.
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INGREDIENTS
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 400ml can coconut cream
- 500g broccoli, chopped
- Lime juice, to taste
- 2 long red chillies, finely chopped, plus extra sliced to serve
- 1/2 teaspoon turmeric
- 2 tablespoons macadamia oil
- 600g chicken thigh fillets, cut into 3cm pieces
- 1 brown onion, sliced
- 1 teaspoon ground coriander
- 100g baby spinach leaves
- 2 teaspoons brown mustard seeds
- 2 teaspoons ground cumin
- Fish sauce, to taste
- Select all ingredients
- heat 1/2 the oil in a large saucepan or wok over high warmness. upload 1/2 the chook and cook, stirring now and again, for 2-three mins or till browned. switch to a plate. Repeat with the remaining bird.
- upload the final oil and the onion to the pan. cook stirring, for three-4 mins or until softened. add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. cook dinner, stirring, for two minutes or until aromatic. upload the coconut cream and the bird. deliver to the boil. in part cowl and reduce heat to low. Simmer for 20 minutes or till the hen is tender.
- in the meantime, technique the broccoli, in batches if vital, in a meals processor until finely chopped and such as rice. transfer the broccoli to a large microwave-safe bowl. cowl and microwave on high for two-three minutes or till just tender.
- dispose of curry from warmness and season with lime juice and fish sauce, to flavor. Sprinkle with the spinach and further chilli and serve with the broccoli rice.
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