15-Minute Chicken Curry In A Hurry

🧂 Ingredients

• ½ large onion

  finely diced
• 1 small carrot

  peeled and diced into cubes
• 1 tablespoon coconut oil

  or olive oil
• ½ teaspoon sea salt
• 1 teaspoon of grated ginger
• 1 clove of garlic

  finely diced or grated
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon mild curry powder
• 1/3 cup diced tomatoes

  tinned
• 1/3 cup coconut cream

  the thickened part from 1 can of milk, save the rest of the liquid for smoothies, don't shake the can before using!
• 2 fillets cooked chicken

  diced into cubes
• ½ lime
• A handful of fresh coriander/cilantro

Instructions

• 1 Prepare the onions and carrots first. Heat coconut oil in a frying pan over
  medium-high heat and add the diced onions and carrots. Sprinkle with salt and
  cook for 5 minutes stirring a few times, until softened.
• 2 In the meantime, prepare the rest of the ingredients.
• 3 After 5 minutes, add the ginger and garlic and stir through for 10-15 seconds.
  Add the turmeric powder, garam masala and curry powder and stir in allowing the
  aromas to release. Now add the canned tomatoes and coconut cream (thickened part
  of the coconut milk) and stir through.
• 4 Finally, add the diced cooked chicken and stir for a minute, until well heated
  through. Drizzle with a little lime juice and top with some fresh coriander.

Nutrition Info