Chicken Coconut Curry

Flavoursome protein-rich chicken curry

Curries make fantastic main meals, they're filling, pack in lots of flavour, and once you get the hang of it, are simple to make. Chicken based curries, such as this one from our six-pack detox plan, are high in protein, low in cholesterol, and full of taste.

Besides being great for building muscles, chicken is also fantastic for your bones, as it contains lots of minerals including calcium, phosphorus and Zinc, as well as vitamin B6 which is excellent for heart health.

Using lactose-free coconut milk means not only is your curry ideal for anyone lactose-intolerant, it also packs in more calcium, selenium and magnesium, as well as being full of fibre.

Curry powder is a blend of premixed spices which all have different properties, such as anti-inflammatory and building immunity, whilst chillies are crammed with antioxidants, carotenoids and vitamin C. They've also been shown to help regulate insulin production, so are great for diabetics, and of course, they also add heat and depth to the taste.

Full of nutrients, beneficial in bone and muscle health and great-tasting, this should become one of your signature recipes.

Ingredients

2 chicken breasts, cubed
2 tbsps. curry powder
250ml coconut milk
1 white onion, diced
10ml coconut oil
2 red chillies, deseeded
2 garlic cloves, crushed
75g of rice, steamed

Method

Gently melt the butter and stir in the curry powder
Now add the chillies and coconut milk and blend together
Meanwhile in a separate pan sauté the onions and garlic in the oil, then add the chicken
Cook this thoroughly then pour the coconut sauce over, mix and simmer on a low heat for 15 mins
Serve with rice

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