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Healthy chicken curry recipe for two
Healthy chicken curry recipe for two
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy coconut curry with chicken and fragrant lemongrass.
Ingredients:
  • 1 small red onion
  • 1 garlic clove, chopped
  • 1 tsp grated fresh ginger
  • 1 1/2 long fresh red chillies, chopped
  • 1/2 stick lemongrass, white part only, chopped
  • 30.00 ml chopped coriander stems and leaves, plus extra leaves, to serve
  • 1/2 lime, zest finely grated, juiced
  • 9.20 gm macadamia oil
  • 250g chicken breast fillets, coarsely chopped
  • 125ml (1/2 cup) light coconut milk
  • 60ml (1/4 cup) salt reduced chicken style liquid stock
  • 175g peeled pumpkin, cut into 2cm pieces
  • 100g green beans, halved
  • 100g snow peas, halved diagonally
  • 3.05 gm fish sauce
  • 150g (2 cups) cooked quinoa, to serve
Instructions:
  • Chop half the onion roughly and thinly slice the remaining half. Combine the chopped onion, garlic, ginger, chili, lemongrass, coriander, lime zest, and 1 teaspoon of oil in a food processor. Pulse until a coarse paste forms.
  • In a large saucepan over medium heat, heat the remaining oil. Sauté the sliced onion for 2-3 minutes until aromatic. Stir in the curry paste and cook for another 1-2 minutes. Add the chicken and brown for 3-4 minutes. Pour in the coconut milk, stock, and pumpkin, and bring to a boil. Lower the heat, partially cover, and simmer gently for 10 minutes until the pumpkin is nearly tender.
  • Combine the beans and snow peas in the saucepan and simmer, partially covered, for 2-3 minutes until tender. Stir in fish sauce and lime juice to your liking. Plate over quinoa and garnish with fresh coriander leaves.

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