ZESTY CHICKEN CURRY WITH LIME & WHOLEWHEAT NOODLES
This is ridiculously zesty and gets your taste buds going in a big way! The sauce is really thick but mild enough. I wasn’t sure whether to serve this with rice or noodles but I really enjoy wholewheat noodles, plus we were waiting for the ‘big shop’ to get some rice. I think this would also be amazing if you replace the chicken with big chunky chestnut mushrooms as they would soak up the flavour.
Serves 2
Ingredients
2 chicken breasts
1 tbsp coconut oil for cooking
2 nests of wholewheat noodles
1 garlic clove
1 piece of ginger grated, roughly the size of the top part of your thumb!
small handful of frozen sweetcorn
1 onion, chopped small
zest and juice of a lime
half a tin of full fat coconut milk
1 tsp sugar
a spoon of generic ‘curry powder’: can be changed then to be as spicy as you want it!
1 kallo veg stock cube
Some desiccated coconut for sprinkling on top (not essential if you don’t have any)
Method
Fry the garlic, onion and ginger in coconut oil on a medium heat on the hob until softened.
Add the chicken and grate oven the zest of 1 lime.
Cook the noodles or rice in a saucepan whilst you complete the other steps. Cook as per packet instructions and then set aside.
Add the curry powder, stock cube and sweetcorn, shortly followed by coconut milk and 1 tsp of sugar.
Stir and cook until the chicken is cooked through and the sauce has thickened.
Squeeze a little lime juice in at the end and chop the rest of the lime into segments to serve along with the sprinkled coconut.
