Green Chicken Curry

6 Reviews
100% would make this recipe again

The green colour of this curry is due to cilantro, whose somewhat lemony and pungent flavour can be a bit of a surprise the first time round. In case you are new to cilantro, start with a smaller quantity, and add more coconut milk to balance it.

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Preparation : 15 min Cooking : 25 min
210 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

3/4 cup fresh cilantro, coarsely chopped 26 g
5 g gingerroot, chopped
1/2 jalapeño pepper, fresh, chopped 8 g
1 fennels, chopped 360 g
3 tbsp lemon, freshly squeezed 1 lemon
1 pinch cayenne pepper 0.1 g
1/2 tsp curry powder 2 g
1/2 tsp ground cumin 1 g
1/2 tsp coriander seeds, ground 0.4 g
1 pinch salt [optional] 0.2 g
2 chicken breasts, boneless, skinless, cut into bitesize pieces 600 g
2 tbsp canola oil 30 mL
3/4 cup unsweetened coconut milk light 190 mL
3/4 cup Allergen-Free Vegetable Broth 190 mL
1 tbsp sugar 12 g
1/2 tsp ground cinnamon 2 g
4 slices canned pineapple, cut into pieces 150 g
2 tbsp fresh mint, finely chopped 6 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to prepare the sauce.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Purée the cilantro, ginger, jalapeño pepper, fennel, lemon juice, cayenne, curry powder, cumin, ground coriander, and a bit of salt in a blender or food processor.
  2. Toss together the chicken pieces with about 1 or 2 tablespoons of the spice mixture then set aside.
  3. Heat the oil in a sauté pan to medium heat. Add the remaining spice mixture and cook, with stirring, about 10 min, or until the paste is lightly browned.
  4. Stir in the coconut milk, broth, sugar, and cinnamon. Bring to a boil, then reduce the heat, cover and simmer 10 min.
  5. Add the chicken pieces to the sauce and cook 3-4 min, with stirring, or until the chicken becomes opaque.
  6. Add the pineapples to the sauce and cook an additional 2 min. Stir in the mint, adjust the seasoning, then serve in the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

210

Fat

8 g

13 %

Saturated 3.3 g
+ Trans 0.1 g

17 %

Cholesterol

60 mg

Sodium

110 mg

4 %

Carbohydrate

11 g

4 %

Fibre

2 g

8 %

Sugars

7 g

Net Carbs

9 g

Protein

24 g

Vitamin A

18 %

Vitamin C

21 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Vitamin B6, Vitamin K
Good source of  :
Phosphorus, Potassium, Vitamin A
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Low  :
Calories, Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 3
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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6 Reviews (6 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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