This recipe for Coconut Chicken Curry checks all the boxes – it is low carb, delicious and full of healthy veggies and spices
1 tablespoon olive oil
1 small onion, slice thinly
1 clove garlic, crushed
4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast skin and bones removed (males)
1 teaspoon curry powder
2 tablespoons ricotta cheese
¼ cup coconut milk
2 cups salt reduced chicken stock
100g green beans, trimmed and halved
100g mange touts, trimmed and halved
½ cup fresh coriander, roughly chopped
1 cup bean sprouts
Heat oil in wok on high heat. Add half the onion garlic and half the chicken. Stir fry for 2-3 minutes until browned. Remove from wok and repeat with remaining chicken.
To empty the wok add the curry powder, ricotta, coconut milk and stock. Stir together and bring to the boil. Reduce the heat and simmer until sauce thickens, about 10 minutes.
Return the chicken mixture to the wok and add the beans, snow peas and pepper. Simmer for 4-5 minutes until the chicken is cooked through.
Remove from heat and stir in coriander and bean sprouts.
Serve on its own or on a bed of cauliflower rice, topped with extra bean sprouts and coriander.
Recipe provided by Met-S Care Controlled Carb Cook book, available at Dis-chem stores countrywide. Visit www.metscare.com for more information.