Ollie’s Coconut Grove Chicken Curry

We have another scrumptious recipe to keep you busy in the kitchen this weekend - a yummy Ollie’s Coconut Grove Chicken Curry
 
A good source of dietary fibre, protein, essential fats, selenium, vitamin C and B vitamins. It is also low GL and allergen free.

​Serves 4/5. 

Ingredients:
 
For the stir-fry:
 2 tbsp coconut oil
 1 medium onion, peeled and chopped finely
 500g chicken fillets, diced
 200g broccoli florets
 Plus any root vegetable leftovers (cooked butternut squash/sweet potato/carrots)
 Cooked brown basmati or short-grain brown rice, to serve.
 
For the coconut curry sauce:
 2 tbsp creamed coconut
 2 tbsp natural coconut yoghurt
 20g toasted or regular true natural goodness organic 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 tbsp true natural goodness coconut oil
 1½ tbsp true natural goodness mild curry powder
 1½ tsp true natural goodness Himalayan fine rock salt 

​

​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.
 3. Sauté the onions until golden then add the chicken and brown it on all sides.
 4. Add the broccoli and leftover cooked vegetables along with the curry sauce and let the curry simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through.
 5. Serve with brown basmati or short-grain brown rice and enjoy!

Recipe by Oliver McCabe
Wholefood Chef & Nutritional Therapist at HubbleHealth
Author of The FuelFood Cookbook
Ambassador for Health Stores Ireland & True Natural Goodness