Chicken curry with coconut and broccoli
A fragrant curry with coconut milk, chicken and broccoli, spiced up with turmeric and ginger to soothe inflammation.
4 servings· 45 min· lunch
Benefits
- • Provides protein thanks to chicken
- • Anti-inflammatory effect thanks to ginger, spices and broccoli
- • Good for hormonal balance thanks to coconut milk's good fats
- • Rich in fibre thanks to broccoli and flaxseed
- • Provides magnesium thanks to cashew nuts
- • Promotes stable energy and satiety
Preparation
Ingredients
- • 500 grams cubed chicken breast
- • 1 head broccoli, small florets
- • 400 ml coconut milk
- • 2 tablespoons red curry paste
- • 1 red onion, thinly sliced
- • 2 cloves garlic, chopped
- • 1 piece fresh ginger, grated
- • 1 handful roasted cashews
- • 1 tablespoon flaxseed
- • 2 tablespoons coconut oil
- • 1 tablespoon soy sauce
- • 1 tablespoon honey or agave syrup
- • juice of 1 lime
- • fresh coriander
- • salt and pepper
- • 200 grams chickpeas (optional)
Method
- 1.Heat the coconut oil in a large frying pan
- 2.Add onion, garlic and ginger, then sauté
- 3.Add the chicken and brown for a few minutes
- 4.Add the curry paste and mix
- 5.Add the coconut milk, soy sauce, honey and chickpeas (optional) and simmer for 10 minutes
- 6.Add broccoli and cook until tender
- 7.Add flax seeds and cashew nuts
- 8.Add salt, pepper and lime juice
- 9.Serve with fresh coriander