Chicken, Broccoli Curry with Coconut Topping - Recipe by Dr Thomas Kurscheid
Ingredients
Per person: 612 calories, 35 g protein, 48 g fat, 8.5 g carbohydrate, 9 g fibre, Keto factor: 71
Curry:
5 tsp cold-pressed coconut oil
100 g chicken breast, cut into strips
1 head of broccoli, cut into florets
2 tsp tomato puree
1 tsp gluten-free Thai red curry paste
125mL gluten-free vegetable stock
3 1/2 Tbs full-fat cream cheese
Topping:
1 Tbs desiccated (shredded) coconut
1 Tbs roughly chopped roasted and salted peanuts
1/2 bunch coriander (cilantro), leaves and stalks chopped
Method
For the curry, heat 2 teaspoons of the coconut oil in a wok or saucepan, add the chicken strips and cook over a medium–high heat, stirring, for 1 1/2 minutes until golden brown. Season with salt and remove from the pan.
Add the remaining 3 teaspoons of the coconut oil to the wok or saucepan. Fry the broccoli florets for 1 minute, then push to the edge. Add the tomato puree and curry paste to the middle of the wok, roast for a few minutes, and then deglaze with the stock. Mix everything well, then cook the broccoli over medium heat for about 5 minutes.
Meanwhile, for the topping, toast the desiccated (shredded) coconut in a small frying pan until golden.
Stir the cream cheese into the broccoli. Add the chicken and cook for 2 minutes. Season with salt.
Spoon the curry into a bowl or plate and serve with the desiccated coconut, peanuts and a sprinkle of coriander.
