Davina's Smart Carbs part two: Chicken curry
I’d never thought of putting ground almonds into a curry but they work brilliantly and give it a nice mild sweet flavour. A good yellow curry powder is fine here or if you have 5 Weeks to Sugar-Free, use my spice mix recipe.
SERVES 4
1 tablespoon vegetable or coconut oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2 tablespoons mild yellow curry powder or spice mix
50g ground almonds
600g boneless, skinless chicken thighs or breasts, trimmed of fat and diced
300ml chicken stock
2 bay leaves
200g butternut squash, diced
100g green beans, topped
50ml Greek yoghurt
salt and black pepper
TO SERVE
lime wedges
a few coriander leaves
1 Heat the oil in a large casserole dish or a saucepan. Add the sliced onion and cook it over a low heat until it’s soft and translucent, then add the garlic and cook for another minute or so.
2 Add the curry powder or spice mix and ground almonds and stir for another couple of minutes, then add the chicken. Stir to coat the chicken with the spice and almonds, then add the chicken stock, bay leaves and butternut squash. Season with salt and pepper.
3 Cover the dish or pan and simmer for about 10 minutes, then add the green beans. Continue to cook for 5 minutes, still covered, then remove the lid and stir in the yoghurt. Simmer for another 5 minutes until the sauce has thickened slightly, making sure it doesn’t boil.
4 Serve with lime wedges and a sprinkling of coriander leaves.
337 calories per serving
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