DIREN KARTAL
Coconut & Chilli Chicken
prep time
10 mins
Cook Time
15 mins
SERVES
3

Calories
332
PER SERVING
Carbs
8g
PER SERVING
Fat
15g
PER SERVING
Protein
42g
PER SERVING
Ingredients
- 1 clove peeled garlic
- 10g minced gingerÂ
- 60g diced white onion (roughly 1/4 of a small onion)
- 1Â habanero chilli or chilli to taste
- 10g fresh coriander, including stalks  (roughly 4-5 sprigs)
- 400 ml coconut milk lightÂ
- 1/2 tsp cumin powder
- 1 pinch Good quality sea salt
- 100g courgette, diced
- 100g pepper (any color) seeds removed and dicedÂ
- 100g broccoli, picked into small florets Â
- 100g frozen peasÂ
- Squeeze lemon juice
- Fresh chopped coriander to sprinkle overÂ
- 375g chicken breast, diced
Instructions
STEP 1
Add the coconut milk, garlic, onion, ginger, chilli, coriander and cumin to a blender and blend for a minute until everything is smooth.
STEP 2
Add to a pot, bring to a boil then reduce straight away to a gentle simmer. Add the chicken and vegetables EXCEPT for the peas.
STEP 3
Season lightly with salt. Mix well and simmer for 5-7 minutes until chicken is cooked and vegetables softened.Â
STEP 4
Once chicken is cooked, squeeze in lemon juice and adjust seasoning with salt to taste. Add the peas and stir through the excess fresh coriander.
STEP 5
For a lower calorie option eat as it is. If you want to add calories, you can serve with rice or your favorite carb.Â
Notes
- Chicken thigh meat is more flavorful and juicy. If using thigh, buy boneless and skinless.
- Chicken could be substituted for prawns, fish, tofu or chickpeas depending on preferences.
- This makes a medium spiced dish. If you don’t like chilli, leave it out! If you can’t get habanero, use any chilli you can find!
- If you don’t want to use the veg I’ve listed, use your preferred vegetables in the same quantity as above. However, be sure to use veg that cooks at a similar time.
- I used light coconut milk. This is a way to reduce calories whilst still getting the flavor. If you want to increase calories, use full fat coconut milk.