I Loved loved loved it when my mamske used to make this. When I
was young, we ate this with a creamy curry sauce. Okay. Sometimes we still eat it with a creamy curry sauce. But nowadays we make a healthy/skinny bouillon version and it’s delish/yum/goodie-ass. Oh. And you can’t ever go wrong with chicken and curry. Never. Ever.
I usually pair it with cauliflower rice. Unless it’s the weekend, then I go rice all the way. I’m a weekend cheater.
But, without any further ado here’s the recipe my mom thought me:
You’ll need (serves two, about 310 kcal pp)
- 300g of chicken breast, cut into small pieces
- 3 carrots
- 1 red bell pepper
- 200g button mushrooms
- 1 onion
- 1 garlic clove
- 2 tbsp of curry powder
- 250ml of chicken broth
- 1 tbsp coconut oil
- Pink himalayan sea salt (I’m such a fan and it’s so healthy-ass!) and pepper
Add a large wok pan on a high heat with some coconut oil.
Peel and slice an onion, ginger and also peel a garlic clove and press it together with the onion and ginger in the wok pan. Stir until it looks glaze.
Meanwhile peel your carrots and slice them up into small pieces. Add them with the onion and leave to simmer. Season with some salt and pepper.
Cut your bell pepper in halve and remove the seeds. Slice into small pieces and add to the wok. Stir fry while you continue cooking.
Peel (jup. lots of peeling going on) your mushrooms – or clean them – and cut into quarters. Again. Add to the wok.
Sprinkle two big tablespoons with curry powder on top. Now add the chicken broth and leave to simmer.
Meanwhile bake your chicken until it looks golden and brown. Add to the wok pan and simmer for another minute or two so all the flavors mingle.
Serve with cauliflower rice, noodles or plain rice.