1 tbsp olive oil
8 chicken thighs, skin off
4 garlic cloves, chopped
2 tsp turmeric
1 tbsp sweet paprika
1/4 cup grated fresh ginger
250ml light coconut milk
1/4 cup shredded coconut
1 head broccoli, chopped
1 red capsicum, sliced
Heat the olive oil in a non-stick frying pan. And cook chicken, turning, until browned on both sides. Remove and set aside.
Add the garlic to the pan and cook until fragrant.
Add the turmeric, sweet paprika and ginger. Cook, stirring, until combined.
Return the chicken to the pan and add the coconut milk.
Bring to the boil, then reduce to heat to simmer.
Add the shredded coconut, broccoli and capsicum and stir.
Simmer 5-10 minutes, until chicken is cooked and vegetables are tender.
Divide evenly between four serving dishes.
This can be served on top of your staple of choice. Try:
Carbohydrate based options: rice, quinoa, noodles
Low-carbohydrate options: cauliflower rice, Slendier soy pasta (as noodles).
Nutrition Info per serve
Kilojoules (kJ) - 1902
Protein (g) - 40.7
Fat - total (g) - 29.7
- saturated (g) - 16.8
Carbohydrate (g) - 4.7
Fibre (g) - 2.7