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Coconut Grove Chicken Curry Stir –Fry

Sat, 11 June 2016

Coconut Grove Chicken Curry Stir –Fry

Coconut Grove Chicken Curry Stir Fry
(Serves 3)

This recipe is Sugar, Gluten, Dairy and Nut Free. 

Ingredients:
For the stir-fry:
2 tablespoons coconut oil
500g chicken fillets, diced
400g broccoli florets
150g canned sliced water chestnuts, drained
150g frozen edamame beans defrosted

For the coconut curry sauce:
2 tablespoons creamed coconut
2 tablespoons natural coconut yoghurt
20g toasted coconut flakes
2 large cloves of garlic
5 stalks of fresh coriander, finely chopped
1 small finger of fresh root ginger, grated
250ml water
2 tablespoons coconut oil
1
½ tablespoons mild curry powder
1
½ teaspoons Himalayan fine rock salt
Cooked brown basmati or short or long grain brown rice, to serve

Method:
1.  To make the sauce, add all the ingredients to a blender or food processor and blend for 15 seconds.
2.  Heat the coconut oil in a large pan over a medium heat.  Add the chicken and brown it on all sides.
3.  Add the broccoli and water chestnuts along with the curry sauce and let it simmer for 20
25 minutes, stirring occasionally, until the chicken is cooked through.
4.  Throw the edamame beans in at the end and stir for 1 minute until infused.
5.  Serve with brown basmati or short or long-grain brown rice

 

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