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Ingredients
- Serves 1 person
cucumber pineapple salad:
30 g olive oil
20 g lemon juice
25 g honey
6 g apple cider vinegar
10 g garlic, minced
60 g Japanese cucumber, deseeded and cut into half-moon slices
40 g pineapple, cut into 2cm cubes
25 g red onion, sliced
25 g red pepper, chopped into 1x1cm pieces
25 g green pepper, chopped into 1x1cm pieces
5 g sea salt
10 g fresh coriander, chopped
honey glazed carrots:
100 g carrot, cubed
20 g honey
2 g black pepper
3 g sea salt
8 g extra virgin coconut oil
10 g butter
madras curry:
20 g olive oil
70 g onion paste
20 g ginger paste
20 g garlic paste
6 g chilli powder
25 g madras curry powder
20 g paprika powder
10 g cumin powder
10 g coriander powder
15 g turmeric powder
125 g water
5 g tomato paste
200 g canned diced tomatoes
180 g chicken breast, cut strips 5cm long
100 g coconut cream
3 g pepper
8 g salt
5 g coriander, chopped (for garnish)
Log in to watch this premium content and more!Madras Spicy Chicken Curry
Madras Curry is known for its explosive flavors, and this Spicy Chicken variation is no exception. A generous dose of paprika and chili powder is used in the gravy but the addition of coconut cream and tomatoes help to cut through some of that heat. Enjoy this low carb curry with a side of savory sweet Honey Glazed Carrots, and a vibrantly tangy Cucumber and Pineapple Salad, both of which will help to freshen up your palate and cool your tastebuds.
- Medium
- 25 min
- 40 min
- 15 min
- 3 steps
- 37 Ingredients
- Medium
- 3 steps
- 37 Ingredients
- 25 min
- 40 min
- 15 min
Instructions
-
Making the cucumber pineapple salad
- In a bowl, combine olive oil, lemon juice, honey, apple cider vinegar and garlic, and set the dressing aside
- In another bowl, add the cucumber, pineapple, onion, red pepper, green pepper, sea salt and coriander.
- Toss the dressing with the salad.
- Set aside
-
Making the honey glazed carrots
- In a bowl, toss the carrots with honey, black pepper and sea salt
- Heat coconut oil in a pan and stir fry the carrots for 7-8 mins on low heat.
- Add butter and cook until the carrots have slightly browned.
- Remove from heat and set aside.
-
Making madras curry
- In a saucepan, heat the olive oil, and sauté the onion, ginger and garlic paste till fragrant and caramelised
- Add in the chilli powder, Madras curry powder, paprika powder, cumin powder, coriander powder, turmeric powder. Deglaze with water.
- Add in the tomato paste, canned tomatoes, chicken, and coconut cream. Simmer till chicken is fully cooked through.
- Add salt and pepper to taste. Remove from heat.
Plate and Serve!
Garnish with fresh chopped coriander, and serve with the cucumber pineapple salad and honey glazed carrots on the side
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Ingredients
- Serves 1 person
-
cucumber pineapple salad:
30 g olive oil
-
20 g lemon juice
-
25 g honey
-
6 g apple cider vinegar
-
10 g garlic, minced
-
60 g Japanese cucumber, deseeded and cut into half-moon slices
-
40 g pineapple, cut into 2cm cubes
-
25 g red onion, sliced
-
25 g red pepper, chopped into 1x1cm pieces
-
25 g green pepper, chopped into 1x1cm pieces
-
5 g sea salt
-
10 g fresh coriander, chopped
-
honey glazed carrots:
100 g carrot, cubed
-
20 g honey
-
2 g black pepper
-
3 g sea salt
-
8 g extra virgin coconut oil
-
10 g butter
-
madras curry:
20 g olive oil
-
70 g onion paste
-
20 g ginger paste
-
20 g garlic paste
-
6 g chilli powder
-
25 g madras curry powder
-
20 g paprika powder
-
10 g cumin powder
-
10 g coriander powder
-
15 g turmeric powder
-
125 g water
-
5 g tomato paste
-
200 g canned diced tomatoes
-
180 g chicken breast, cut strips 5cm long
-
100 g coconut cream
-
3 g pepper
-
8 g salt
-
5 g coriander, chopped (for garnish)
Nutrition
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