CHICKEN, POTATO & VEG CURRY

Serves: 4
Prep: 10 mins
Cook: 20 mins

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Nutrition per serving:

584 kcal 

25g Fats

54g Carbs 

35g Protein

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   What you need :     

• 1 lb. (450g) chicken fillets

• 2 lb. (900g) new potatoes, halved

• 2 tbsp. coconut oil

• 2 red onions, chopped

• 2 cloves garlic, finely chopped

• 2 romaine lettuce heads, halved

• 4 tomatoes, quartered

• 2 tbsp. yellow Thai curry paste, or more to taste

• 13.5 f. oz. (400ml) can coconut milk

• 1 cup (250ml) vegetable stock

• 4 sprigs coriander, chopped

  What do you need to do :     

  • Season the chicken with salt and pepper, and set aside. Wash the potatoes and cut in half. Cut the tomatoes into quarters.

  • Heat 1 tbsp. of oil in a deep frying pan or saucepan, over medium heat and cook the onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 mins, then add the new potatoes, tomatoes, coconut milk and stock.

  • Bring to boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes.

  • Meanwhile, in another frying pan, heat the remaining tbsp. of coconut oil and fry the chicken fillets until brown and cooked through. Allow to cool slightly and cut into pieces.

  • Divide the curry and chicken between plates, and garnish with coriander to serve.