Spicy Coconut and Lime Chicken Curry
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 262
- Carbs 15G
Ingredients
- 600 g diced chicken thighs
- 2 medium onions peeled and finely chopped
- 1 medium green chilli seeds left in and finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp mild Madras curry powder
- 1 tbsp mild chilli powder
- 1 tsp salt
- 1 tsp ground black pepper
- zest of 2 limes finely grated
- 400 g tin chopped tomatoes
- 400 ml coconut plant-based drink
- 1 tbsp white wine vinegar
- 1 tbsp white granulated sweetener or sugar
- juice of 2 limes
- low-calorie cooking spray
- a few coriander leaves to garnish (optional)
Instructions
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Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, until softened and golden brown.
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Add the green chilli, garlic paste, ginger paste, curry powder, chilli powder, salt, pepper and lime zest. Stir well and cook for 1-2 minutes.
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Add the chicken, stir well and cook for 5-10 minutes to seal the chicken on all sides.
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Add the tomatoes, coconut drink, vinegar, sweetener or sugar and the lime juice. Stir well until completely mixed.
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Simmer, uncovered, for 30-35 minutes, stirring occasionally, until the chicken is cooked, and the sauce has reduced and thickened. The chicken should show no signs of pinkness and the juices should run clear.
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Sprinkle with a few coriander leaves (optional) and serve at once with a small portion of basmati rice or other accompaniment of your choice.