Fruit and Nut Curry

Servings: 4

I serve this with either wild rice, brown rice or quinoa, and a steamed green veggie (usually broccoli or green beans, but whatever you like!!)

 

Ingredients

2  tbsp olive oil

4  chicken breasts

1⁄2  medium onion, chopped

1 tbsp curry paste, mild, medium or hot

2  tbsp flour (I use brown rice flour or almond flour just because it is gluten free) 

1  cup low sodium chicken stock

1/4 cup raisins

1/4 cup unsweetened coconut

1/4 cup slivered almonds

cilantro

Method


1  Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper and then add it and the onion to the skillet.

 

2  Cook until chicken is golden brown, about 5 minutes.

3  Stir in the curry paste and flour and cook 2-3 minutes more. Slowly, stirring constantly pour in the stock and water.

4  Mix in the raisins, coconut and almonds and bring to a boil Adjust heat until mixture gently simmers. Simmer 15 to 20

minutes or until chicken is tender and sauce is very flavourful.

5  Top with lots of chopped fresh cilantro.

 

Nutrition (per serving): 232 Calories, 17g Carbohydrates, 7g Fat, 23g Protein

 

 Sarah Gilks 

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