Chicken Curry

Ingredients

• Chicken Breast150 g
• Butter1/2 tablespoon (15 g)
• Curry1/2 tablespoon (5 g)
• Coconut Milk1/2 cup (120 ml)
• Olive Oil1 teaspoon (5 ml)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Red Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Dice all the vegetables.

2. 2

   Step 2

   In a pot, melt the butter and then add the curry. Stir until thickened

3. 3

   Step 3

   Add the bell pepper and stir-fry for a few minutes over medium-low heat.

4. 4

   Step 4

   Separately, in a pan, heat the olive oil and stir-fry the onion with the garlic and a pinch of salt for 3 minutes over medium-low heat.

5. 5

   Step 5

   Add the fried onion and garlic to the first pan, along with the diced chicken breast.

6. 6

   Step 6

   Add the coconut milk and bring to a boil. Once slightly thickened, stir slowly and reduce the heat to low.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Curry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.