About the Recipe
Nothing fancy, just food that actually fuels you and keeps you full.
Protein, fibre and healthy fats, that’s the goal.
Meal prep friendly.
Ingredients
2 large chicken breasts, diced
1/2 tin chickpeas, drained and rinsed
1/2 tin butter beans, drained and rinsed
1 bunch broccolini, chopped
1 medium zucchini, diced
1 small brown onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 cup cooked rice
Spice Blend
1 1/2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp cracked black pepper
1 tsp celtic salt
1/2 tsp cinnamon
Sauce
1 tbsp coconut oil
400g full fat coconut milk
1/2 cup filtered water
juice of 1/2 lime
1-2 tsp potato starch
Preparation
Step 1
Prep the chicken: Pat chicken dry with paper towel to help it brown properly and build flavour.
Step 2
Heat coconut oil in a large pan over medium heat.
Step 3
Add onion, garlic and ginger. Sauté for 3–4 minutes until soft and fragrant.
Step 4
Add the spice blend and toast for 30 seconds, stirring constantly to release the flavours.
Step 5
Add chicken and cook until lightly browned on the outside.
Step 6
Stir in chickpeas, butter beans, zucchini and broccolini.
Step 7
Pour in coconut milk and filtered water. Bring to a gentle simmer and cook uncovered for 15–20 minutes, until chicken is cooked through and the sauce thickens slightly.
Step 8
For a thicker curry, mix 1–2 tsp potato starch with a small splash of water to make a slurry. Stir into the curry and cook for another 1–2 minutes until thickened.
Step 9
Finish with fresh lime juice and adjust salt to taste.
Step 10
Serve with ½ cup rice per serve.
Enjoy 💕