Number of servings: 4
1 teaspoon canola oil1 large onion diced1 teaspoon of minced chilli1 clove of garlic1 tablespoon curry powder200 grams skinless chicken breast fillets, fat trimmed, diced2 large green capsicums, cores removed, roughly diced100 ml coconut milk, reduced fat1 chicken stock cube50 grams ground peanuts25 grams finely chopped fresh corianderSalt and pepper to tastePreparation time: 10 Minutes
Cooking time: 25 minutes
Difficulty rating: Easy
Tips:
Serve this curry with brown rice for a tasty, fibre rich meal. Wholegrain cereals like brown rice contain more fibre than processed grains like white rice and bread. Fibre should be eaten every day and is used by the gastrointestinal system to digest food;Look for raw curry powder, or curry powder with no added ingredients to make this meal gluten free;Serve with a cucumber, yoghurt and mint salad. All salad vegetables are excellent sources of vitamins and minerals which help protect the body;Leave the peanuts out if you’re trying to reduce your fat and calorie intake. Peanuts are an excellent source of protein; however, they also contain a lot of fat. Although peanuts contain unsaturated fat which is healthier than saturated fat, they nonetheless contain a lot of calories. Over half the fat and more than a quarter of the calories in this recipe come from the peanuts alone;If you have trouble consuming enough calcium substitute coconut milk for low fat yoghurt. It gives a slightly different taste but will provide additional calcium to help keep your teeth and bones healthy. This may be a particularly good idea for people with increased calcium needs including:Nutritional analysis per serve:

For more information on nutrition, including information on?types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see?Nutrition.?

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