This creamy curry uses light coconut milk and is packed with warming anti-inflammatory spices for plenty of health-boosting benefits. Using chicken thighs rather than breasts adds more flavour and keeps the meat moist.
Serves 4
Preparation time: 15 mins
Cooking time: 28 mins
Per serving: 433 kcals, 26.2g fat
– 10.1g saturates – 14.3g carbs,
8.3g sugars, 32.6g protein, 4.9g fibre, 0.1g salt
■ Chicken thighs 8, boneless, skinless and each cut in half
■ Turmeric 1 tsp
■ Sea salt pinch
■ Coconut oil 1 tbsp
■ Red onion 1, diced
■ Green beans 300g, halved
■ Tomatoes 4, chopped
■ Coconut milk 1 can
■ Chicken stock 100m
■ Kafir lime leaves 6, shredded
■ Lime 1, juice and zest
■ Xylitol 2 tsp
■ Almonds 2 tbsp, faked and toasted
■ Fresh coriander handful, chopped
Spice paste
■ Onion 1 large, chopped
■ Fresh root ginger 2 tsp, grated
■ Garlic cloves 4, peeled
■ Ground cumin 2 tsp
■Garam masala 1 tsp
■Turmeric 1 tsp
■ Ground Coriander 2 tsp
■Red chilli 1, deseeded, chopped
■ Blanched almonds 100g
1 Place the chicken in a dish and rub over the turmeric and salt. Marinate for a couple of hours or overnight.
2 Blend all the ingredients for the spice mix with a little water to form a thick paste.
3 To cook the chicken, heat a large frying pan, add the oil and fry the chicken for 5 mins or until golden brown on all sides. Remove from the pan. Add the red onion and the spice paste and stir-fry for 2-3 mins.
4 Stir in the green beans, tomatoes and chicken and cook for a further 5 mins. Pour over the coconut milk, stock, lime leaves, lime juice and xylitol. Simmer uncovered for a further 15 mins, or until the chicken is tender and cooked through.
5 Scatter over the almonds and coriander leaves to serve.
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