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

1. Fry the garlic, onion and ginger in coconut oil on a medium heat on the hob until softened.
2. Add the chicken and grate oven the zest of 1 lime.
3. Cook the noodles or rice in a saucepan whilst you complete the other steps. Cook as per packet instructions and then set aside.
4. Add the curry powder, stock cube and sweetcorn, shortly followed by coconut milk and 1 tsp of sugar.
5. Stir and cook until the chicken is cooked through and the sauce has thickened.
6. 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.