Creamy Chicken Coconut Curry

 

An easy, healthy, child friendly chicken coconut curry is the answer to my dinner prayers. Although I love recipe books, and I love cooking, I need quick and easy meal ideas that don’t have long lists of tedious ingredients. And if I can find a short cut product then I will be doing a merry dance in the supermarket aisle.

Here is my most recent short cut: Knorr Curry Flavout Pot for using in curries. After reading about it somewhere (I can’t remember where), I was unable to hunt it down in my local supermarket.  But lo and behold, the next week, after some serious detective work (I asked someone who worked there) I got to dance my jig in the herb and spice aisle.

The list of ingredients isn’t too scary, and it even has some top anti inflammatory spices (cumin, turmeric, cinnamon and ginger). The ingredients are suitable for those with IBS on the Low FODMAP Diet

Ingredients: Water, Curry (Coriander, Cumin, Turmeric, Pepper, Aniseed, Cinnamon, Fennel Seed, Ginger, Lovage Root, Cayenne Pepper, Allspice) (18%), Salt, Spirit Vinegar, Glucose Syrup, Palm Oil, Sugar, Cayenne Pepper (1.5%), Citrus Fibre, Turmeric (0.8%), Pineapple Juice Powder, Gelling Agent (Xanthan Gum), Dextrose

Here’s a recipe for Easy Creamy Coconut Chicken Curry (this should serve 2 adults or 3 kids).

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1 clove garlicUnknown-5

2 Chicken breastsUnknown-1

4 spring onions

1 red pepper

1 Knorr Curry Flavour PotUnknown-4.jpegUnknown-3

Unknown.jpegTin of
coconut milk
Tablespoon of peanut butter

  1. In some olive or vegetable oil stir fry the cubed chicken breasts with chopped spring onion and chopped red pepper.
  2. Add the curry flavour pot, a tin of coconut milk, a tablespoon of peanut butter and some chilli flakes if desired.
  3. Serve with rice or rice noodles

 

Tips for making it healthier:

  • If you’re watching your weight: use half the coconut milk, as there is 600kcal in a whole tin (you can add some chicken stock if this makes it too dry). You could also use light coconut milk as an alternative. Leave out the peanut butter and serve with less rice (about 1/4 of a plate). This cuts about 300kcal from a serving.
  • Add extra vegetables e.g. spinach
  • Use wholegrain rice
  • If you have IBS/Crohn’s/colitis/bloating issues: swap garlic for garlic infused oil (available in most supermarkets), just use the green part of the spring onion, and limit the coconut milk to 125ml or 1/2 a cup.
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