Brazilian Coconut Chicken Curry

Hello! I'm back! I have been lucky enough to go on a couple of holidays and now I'm fully refreshed and back in the kitchen...

This dish was a request from my boyfriend as he is all about the high protein, low carb life at the moment as we both try to burn off the excess holiday weight! The main flavours are coconut, peanut butter and fresh citrus, with back notes of garlic and chilli. This is an incredibly simple to make and it will happily sit in your freezer for up to 3 months.

Brazilian Coconut Chicken Curry

Serves 4-6

Oil

1 large red onion, diced

600g chicken breast, cut into chunks

1 garlic cloves, finely chopped

1 tsp chilli flakes

1 lemon, juice only

400ml reduced fat coconut milk

100ml water

1 chicken stock cube

1 tsp ground turmeric

100g peanut butter

1 heaped tbsp desiccated coconut

Salt and pepper

 

Preheat the oven to 180C.

 

Heat a drizzle of oil in a large casserole over a medium-high heat. Fry the onion with a pinch of salt until starting to soften. Add the chicken to the pan, turn the heat up to high and brown on all sides.

 

Add the garlic, chilli flakes and stock cube to the pan. Fry for a couple of minutes, breaking up the stock cube.

 

Add the lemon juice, coconut milk, water, turmeric and peanut butter to the pan. Stir until the peanut butter is dissolved and then bring to the boil.

 

Cover then cook in the preheated oven for 30 minutes. Bring the pan out of the oven, sprinkle over the desiccated coconut and season to taste. Serve with rice.