Weekly Recipes

Diaticians centurionMakes 4 servings
Preparation time: 15 minutes
Cooking time: 45 minutes

  • 1T (15ml) canola oil
  • 8 chicken fillets, without skin
  • 1 onion, cut finely
  • 5ml garlic clove crushed
  • 2ml ground ginger
  • 45ml curry powder
  • 1 can coconut milk, lite
  • 300ml chicken stock
  • 200ml frozen peas
  • 50ml cashew nuts
  • Salt & pepper to taste
  1. Heat a little of the canola oil in a pot and brown the chicken pieces. Put the cooked chicken fillets in a plate and put aside when done.
  2. Heat the rest of the oil in the pot and sauté the onion until soft. Add the garlic, ginger and curry powder. Add a little of the coconut milk and the stock. Add the chicken pieces and increase the heat to reach boiling point. Reduce the heat and put lid on. Simmer for 35 minutes.
  3. Add the rest of the coconut milk and the peas. Simmer for 5 minutes.
  4. Flavour to taste with salt and pepper.
  5. Serve with cashew nuts.
Nutritional info (without rice) Shopping list
  • kJ
  • g protein
  • g carbohydrates
  • g fat
  • g fibre
  • Chicken fillets
  • Canola oil
  • Onion
  • Garlic cloves
  • Ground ginger
  • Curry powder
  • Tin coconut milk
  • Chicken stock
  • Frozen peas
  • Cashew nuts

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