Chicken coconut milk curry with almond broccoli

Ingredients for 2 servings:

• 350 g chicken breast fillet(s) (inner fillets)
• 50 g butter
• 2 cloves garlic
• 1 m.-large broccoli
• 1 tbsp, heaped almond flakes
• Rapeseed oil or other oil
• 1 tsp, heaped Madras curry powder, hot
• 1 tsp, heaped Madras curry powder, mild
• 1 tsp, sautéed garam masala
• 400 ml coconut milk
• 1 tbsp sesame oil, dark
• Salt
• n. B. water
• possibly wholemeal spelt flour for binding

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low-carb

Cut the chicken breast fillet into 2 cm wide strips. Cut the broccoli into fairly small florets. Blanch the broccoli briefly (5 minutes) in a mixture of butter, water, and salt in a large, shallow saucepan, until light brown, then set aside. The liquid should reach a height of about 1 cm in the pan. Roast the flaked almonds in oil until light brown, then drain on kitchen paper. Finely chop the garlic. Now fry the fillet pieces in a wok with the sesame oil until light brown. Deglaze with the coconut milk. Simmer the meat in the coconut milk and then add the spices. When the seasoning is well-seasoned, add the almonds and broccoli and heat gently. If it becomes too runny, sprinkle with a little flour (whole grain spelt) and bring back to a boil, otherwise it won’t thicken properly. The curry tastes great on its own, but I can imagine it being served with fragrant basmati rice if you’re not watching your carbohydrates.