If you haven't tried this you are missing out 😋 this recipe is absolutely delicious, easy to make in a big batch (you can double the recipe if you have a big family) great to freeze and hits the spot every time.
1. Heat a large saucepan on medium/high heat with 1 tbsp olive oil. Add onion, garlic and ginger and cook until soft.
2. Add all the spices and mix for 30 seconds.
3. Throw in the rest of the ingredients (chicken, coconut cream, water, tomato paste and salt) Stir it all well and simmer on low heat for 20-30 minutes (until chicken is cooked through and the sauce thickens a little).
Serve: Over vegetables: cauliflower rice, Baked Cauliflower (see page 33), steamed broccoli, stir fried zucchini...the list is endless.
FOR THE FAMILY: Serve over rice with broccoli on the side.
WORK LUNCH: You'll have seagulls (colleagues) hovering around your desk if you take a serve of this in for lunch.
TIPS: You can add any vegetables you like. Chickpeas, beans, pumpkin, peas.... this is a very adaptable recipe. You can serve over cauliflower rice or any vegetable for your Fast800 days.
STORAGE: Store in the fridge for 3 days or in the freezer for up to 4 months.
* I've divided the dish into 14 serves to get the estimated calorie amount for a 120g serve. If you want to eat more or less you totally can. Like any recipe, you get to decide how much you want to eat (keeping in mind the results you're wanting to achieve 😘)