chickencurry

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?