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Had this curry for dinner this evening and it was really good, so I thought I'd post the recipe.
1 small onion
8 mushrooms, quartered
1/2 cup cubed turnip
2 sticks celery
2 cloves garlic, chopped
1/2 inch piece of fresh root ginger, grated
8 oz chicken pieces (raw)
2 oz butter
1 tablespoon olive oil
Tablespoon good curry powder (or more or less depending on taste)
1/2 teaspoon cinnamon
Tablespoon SF peanut butter
2 fl oz heavy cream
Equivalent of 6 almonds, slivered
Squirt of lemon
Melt half the butter in a pan and fry the onions, mushrooms, celery and turnip, stirring regularly, until the onions are beginning to brown. Add the garlic and ginger and fry for a minute or two more. Transfer the contents of the pan to an ovenproof dish.
Add the rest of the butter and the olive oil to the pan and fry the chicken pieces till they are white on the surface. Then add the curry powder and cinnamon and stir until all the fat is absorbed. Stir in the peanut butter and a half cup of water. Add chicken to the vegatables and mix well.
Cover the dish and place in a medium oven for 30-40 minutes.
Before serving, stir in the cream and lemon and sprinkle the almonds on top of the curry.
Serves two. Each serving contains:
Calories: 530 Fat: 69g (60%) Protein: 85g (32%) Net carbs: 10g (8%)
I served it with faux fried rice made from cauliflower, which was really good with it.
1 small onion
8 mushrooms, quartered
1/2 cup cubed turnip
2 sticks celery
2 cloves garlic, chopped
1/2 inch piece of fresh root ginger, grated
8 oz chicken pieces (raw)
2 oz butter
1 tablespoon olive oil
Tablespoon good curry powder (or more or less depending on taste)
1/2 teaspoon cinnamon
Tablespoon SF peanut butter
2 fl oz heavy cream
Equivalent of 6 almonds, slivered
Squirt of lemon
Melt half the butter in a pan and fry the onions, mushrooms, celery and turnip, stirring regularly, until the onions are beginning to brown. Add the garlic and ginger and fry for a minute or two more. Transfer the contents of the pan to an ovenproof dish.
Add the rest of the butter and the olive oil to the pan and fry the chicken pieces till they are white on the surface. Then add the curry powder and cinnamon and stir until all the fat is absorbed. Stir in the peanut butter and a half cup of water. Add chicken to the vegatables and mix well.
Cover the dish and place in a medium oven for 30-40 minutes.
Before serving, stir in the cream and lemon and sprinkle the almonds on top of the curry.
Serves two. Each serving contains:
Calories: 530 Fat: 69g (60%) Protein: 85g (32%) Net carbs: 10g (8%)
I served it with faux fried rice made from cauliflower, which was really good with it.
