Spicy Garlic Chicken
Approx 2 syns for the entire recipe depending on the syn value of the coconut milk you use.
Serves 4
8 Chicken Thighs (skinned and boneless)
2 red onions chopped finely
1 red pepper chopped
1 small sweet potato cubed
2 carrots chopped fined
4 cloves of garlic crushed and chopped
1 tsp ground ginger
1 tsp chilli powder
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
60 ml of light coconut milk
1 teaspoon of finely grated lemon zest
1 chicken stock cube made into 1 cup of stock – approx 230ml
Spray Oil
Heat a pan and spray with some spray oil.
Add the onion, garlic, carrot, red pepper, sweet potato and spices and cook over a medium heat for 10 mins, add a little water if it starts to stick.
Add the chicken and stir until combined.
Add Stock
Reduce the heat, add the coconut milk and simmer for 45 mins.
Add the lemon zest and cook for a further 5 mins.
Serve over basmati rice.
2 red onions chopped finely
1 red pepper chopped
1 small sweet potato cubed
2 carrots chopped fined
4 cloves of garlic crushed and chopped
1 tsp ground ginger
1 tsp chilli powder
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
60 ml of light coconut milk
1 teaspoon of finely grated lemon zest
1 chicken stock cube made into 1 cup of stock – approx 230ml
Spray Oil
Heat a pan and spray with some spray oil.
Add the onion, garlic, carrot, red pepper, sweet potato and spices and cook over a medium heat for 10 mins, add a little water if it starts to stick.
Add the chicken and stir until combined.
Add Stock
Reduce the heat, add the coconut milk and simmer for 45 mins.
Add the lemon zest and cook for a further 5 mins.
Serve over basmati rice.
No comments:
Post a Comment