Full of flavour, creamy and delicious, this adapted recipe meets all the sugar and fat numbers for weight-loss surgery patients and is also Paleo.
Course
Poultry
Cuisine
Indian
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings4people
Ingredients
450gramsSkinless Boneless Chicken - dicedI use thigh
1Onion - diced
2clovesgarlic
1tbspCoconut Oil
1Yellow Capsicum - diced
1tspground cumin
1tspground coriander
1/2tspturmeric
1/8tspground chilli powder
4tbspTomato Paste
150mlsCoconut Milkor cream if you prefer
4cupsfreshBaby Spinach - chopped
1juice of a fresh lemon
Salt & Pepper to taste
Instructions
Melt the coconut oil in a large frying pan.
Add the onions and garlic and cook until the onion is soft.
Add the chicken.
When the chicken is cooked through, lower the heat and add the yellow capsicum.
Cook for 2-3 minutes
Stir through the spices, tomato paste and coconut milk.
Lower the heat and simmer for approximately 10 minutes until the vegetables are soft.
Add spinach, lemon juice and the salt and pepper.
Simmer for another 5 minutes - until the spinach has wilted.
Serve with Cauliflower Rice.
Cauliflower Rice
I normally use around 1/4 head of cauliflower for 2-3 people.but its so damn delicious that if you use more, I won't judge!
Roughly chop the cauliflower and throw it in a pan with 1 tbsp of coconut oil and 1 tbsp of coconut aminos.
Give it a quick fry, around 3-4 minutes and then chuck it in the food processor and whiz it to the consistency of rice. Done!