Curry is actually quick and easy to make - when you know how of course! When you get your mad skills on point, you can have this one made in about 10 minutes flat! You can make it as hot or as mild as you like and if you are having it inside your metabolic window, you can have it with rice!
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| Prep Time | 10 Minutes |
| Servings |
People
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Ingredients
- 1 kg Chicken Breast Fillets (Skinless) cut into strips
- 1 can Chick Peas 400g well drained
- 2 medium Brown Onion sliced
- 1 cup Broccoli Chopped into small florets
- 1 cup Cauliflower Chopped into small florets
- 200 g Pumpkin Kent precooked and chopped into cubes
- 1/2 medium Cucumber sliced and diced!
- 1/2 cup Coriander finely chopped up
- 3 sprays Canola Oil Spray
- Fruit Chutney Optional
- 2 tbsp Curry Powder Hot or Mild.. your funeral really!!
Ingredients
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Rate this recipe!
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Instructions
- Chop up your Pumpkin into small cubes and place in a steamer and then put on the stove or microwave. Cook/steam for 8-10min
- Lightly Spray pan with Canola Oil
- Place Chicken and Onion into the fry pan
- Put Curry powder in and mix in witha fork.
- Cook on high setting for 4min
- Stir frequently to avoid burning. Add in your chick peas, cauliflower, broccoli, and the now steamed pumpkin.
- Cook for another 4 minutes on a lower heat.
- You can then get your bowl and then put your serving in and top with the cucumber and coriander.
- Add spoonful of fruit chutney if you like!
- If you are eating this within the metabolic window. Add a small serving of rice!
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1 Comment
Chicken Curry in a Hurry. Quick and easy to cook, freezes well. Made the mistake of not putting enough spices in this the first time I made it and it was very bland so now I’m heavy handed with spices. Serving suggestion seem like they are really large portions, next time I’ll add an extra serving because I can’t eat it all.