Indian curry has found its place in many cuisines around the world, with ours not being an exception. We have prepared it for you in a fit version, yet with the authentic ingredients and spices! Try this nutritionally balanced high-protein recipe for curry with shredded chicken, fresh vegetables and jasmine rice. Its perfect colours, taste and smell will for sure make your mouth water. Let’s cook!
- 500 g chicken breast
- 500 ml water
- 300 ml light canned coconut milk
- 250 g sweet potatoes
- 200 g carrots
- a piece of fresh ginger (5 cm)
- 1 onion
- 3 garlic cloves
- 1 bigger handful of fresh coriander
- 1 ½ tbsp curry powder
- 1 tbsp olive oil
- 1 tsp turmeric
- ½ tsp ground cumin
- ½ tsp cinnamon
- ½ tsp chilli powder
- salt and ground black pepper to your taste
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Cook the chicken breast in 500 ml of salted water for about 15 minutes. Then remove it and shred it into smaller pieces with a fork or mixer. Strain the chicken broth from the chicken breast and set it aside for later. Fry the finely chopped onion until translucent in a deep pan in olive oil, add sliced garlic, finely chopped ginger, chopped coriander, curry, turmeric, cumin, cinnamon and chilli. Mix everything thoroughly and fry for a minute. Next, add diced sweet potatoes, sliced carrots and pour the prepared chicken broth. Cover the pan with a lid and simmer the sweet potatoes with carrots until soft. Then add shredded chicken, coconut milk and curry, and season with salt and ground black pepper as needed. Bring the curry to the boil, and lastly, add the chopped coriander leaves and remove from heat. Serve still warm with rice. Bon appétit!
Bring the taste and aroma of India to your home with our recipe for curry with shredded chicken, vegetables and rice, which is nutritionally balanced and loaded with protein. We believe that your friends would also appreciate the recipe, so don’t forget to share it.
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