Make this chicken curry with vegetables, a low-carb, healthy recipe. Plus, get tips for eating out without derailing your diet.
Ingredients
- 14 oz chicken breast approx. 400 g
- ½ medium onion thinly sliced (julienne)
- 7 fl. oz canned coconut milk approx. 200 ml / about ⅞ cup
- 1 tsp curry powder
- ½ tsp ground turmeric
- 1 pinch sea salt to taste
- 1 tbsp EVOO Extra Virgin Olive Oil
- 12 oz mixed stir-fry or soup vegetables thinly sliced (approx. 350g, such as Swiss chard, carrots, white cabbage, turnips, and leeks)
Instructions
Cook the chicken: The preparation is incredibly simple and fast. Steam or boil the chicken breasts for about 20 minutes, or until cooked through. Once cooked, shred or slice the chicken into bite-sized pieces and set aside.
Make the curry sauce: Heat the EVOO in a skillet over medium heat. Add the sliced onion, season with a pinch of sea salt, and sauté until tender and translucent. Stir in the curry powder and ground turmeric, tossing them with the onion for just a few seconds to release their aromas. Before the spices can burn, pour in the coconut milk. Lower the heat to a gentle simmer and let the sauce reduce and thicken for about 10 minutes.
Steam the vegetables: Bring a small amount of water to a boil in a pot equipped with a steamer basket. Add your mixed julienned vegetables, cover, and steam until tender-crisp. Cooking them this way ensures they retain their vibrant colors, clean flavors, and optimal nutritional benefits. (Alternatively, you can lightly blanch them in boiling water).
Assemble and serve: Choose a beautiful, large plate. To style it, you can use a food molding ring by placing the vibrant steamed vegetables at the base and topping them with your aromatic curry chicken, spooning the rich coconut sauce over the top. The result is a simple, gorgeous, and incredibly flavorful meal!
