CHICKEN PEA CURRY
427.7
Ingredients:
- 1 teaspoon extra virgin olive oil, (7g) divided
- 150g White Meat (Chicken Breast, Turkey Breast, Lean Pork), cut into bite-size chunks
- 100g bell pepper
- 1 teaspoon turmeric paste
- 1 clove garlic, grated
- 0.5g ginger, grated
- 5g lemongrass, grated
- 0.5g lime zest, grated
- 50g onion, peeled and thinly sliced
- 125ml chicken stock
- 50ml canned coconut milk
- 50g frozen green peas
- 1 teaspoon fresh lime juice
- Salt and pepper to taste
Instructions:
- In a deep 12-inch skillet add olive oil and set over medium-high heat. Add the chicken and cook for about 7-10 minutes until the outside is no longer pink. Remove from the skillet, put on a plate, and set aside.
- In the same skillet add the remaining olive oil, turmeric paste, grated garlic, grated ginger, and grated lemongrass. Mix to combine.
- Add the onion and bell pepper and cook for 5 minutes or just until they start to soften. Pour in the chicken stock. bring to a boil, lower the heat and simmer for about 3 minutes.
- Add in the coconut milk, green peas, and chicken. Simmer until all the ingredients are warmed through and the green peas just start to soften – about 5 minutes. You don’t want the coconut milk to boil so just keep it at a gentle simmer.
- Once the curry is done remove from heat and mix in the lime juice.
Nutrition Facts:
- Calories: 427.7 Cal
- Protein: 39.4g
- Carbs: 22.5g
- Fat: 19.5g
