Category, DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 teaspoon Lemon Juice
 300 ml Chicken Stock
 1 tin Coconut Cream
 2 teaspoon Paprika
 3 tablespoon Coriander, ground
 2 tablespoon Ground Cumin
 1 tablespoon Curry Powder
 2 teaspoon Fresh Ginger, finely grated
 2 teaspoon Garlic, finely chopped
 1 Onion, finely chopped
 4 Chicken Breasts (skinned and boneless)
 3 tablespoon Coconut Oil
 Coriander, chopped (for serving)
 salt to taste

1

To make the curry, heat a large pot over high heat.

2
3

Cube the chicken breasts then saute the chicken in coconut oil.

4
5

When the chicken is golden brown, remove from the pot and set aside.

6
7

Saute the onion in the same pot until they are soft and fragrant. Add the garlic and spices and allow to fry for 30 seconds then add the chicken back to the pot.

8
9

Pour in the coconut cream and chicken stock.

10
11

Lower the heat and allow the curry to cook for 20 Minutes until the chicken is cooked and the sauce has thickened slightly.

12
13

Add the lime juice and season to taste.

14
15

Serve with fresh coriander and Low Carb Naan Breads.

Ingredients

 2 teaspoon Lemon Juice
 300 ml Chicken Stock
 1 tin Coconut Cream
 2 teaspoon Paprika
 3 tablespoon Coriander, ground
 2 tablespoon Ground Cumin
 1 tablespoon Curry Powder
 2 teaspoon Fresh Ginger, finely grated
 2 teaspoon Garlic, finely chopped
 1 Onion, finely chopped
 4 Chicken Breasts (skinned and boneless)
 3 tablespoon Coconut Oil
 Coriander, chopped (for serving)
 salt to taste

Directions

1

To make the curry, heat a large pot over high heat.

2
3

Cube the chicken breasts then saute the chicken in coconut oil.

4
5

When the chicken is golden brown, remove from the pot and set aside.

6
7

Saute the onion in the same pot until they are soft and fragrant. Add the garlic and spices and allow to fry for 30 seconds then add the chicken back to the pot.

8
9

Pour in the coconut cream and chicken stock.

10
11

Lower the heat and allow the curry to cook for 20 Minutes until the chicken is cooked and the sauce has thickened slightly.

12
13

Add the lime juice and season to taste.

14
15

Serve with fresh coriander and Low Carb Naan Breads.

Chicken & Coconut Curry