Serves 2
524 calories per serving (doesn't include rice or alternative)
400g chicken thigh, skin optional, diced
1 tablespoon melted coconut oil
1 red onion, chopped
200g mushrooms
2 tablespoons curry powder
400g tin coconut milk
1 vegetable stock cube (I used knorr gluten free, organic)
Salt and pepper to taste
In a frying pan, gently fry the onion and the chicken in the coconut oil until chicken is cooked throughout and slightly browned.
Add the mushrooms and curry powder and fry for about a minute.
Add the coconut milk (don't worry if it's separated! It will stir back together!) and the stock cube and simmer for approximately 10 minutes.
Add salt and pepper to taste
Serve with rice, quinoa, cauliflower rice, or alternative of your choice.
Note: my 4 year old loved this so much that he ate the lot and then some of mine! :0)
