Chicken Peanut Curry

Ingredients for 2 servings:

• 2 chicken breasts
• 1 broccoli
• 1 bunch of coriander leaves
• 1 can coconut milk (400 ml), reduced fat
• 1 stalk of lemongrass
• 1 lime(s)
• 50 g peanuts, unsalted
• 30 g peanut butter (natural)
• 20 g virgin coconut oil
• 6 g Madras curry powder
• 2 cloves garlic
• 1 medium-sized onion(s) (100 g)
• 1 Pepper
• 50 ml water
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

With broccoli and coconut, low-carb, SIS-compatible

Remove the broccoli florets from the stem, peel the stem, and cut into cubes. Bring water to a boil in a pot with 1 teaspoon of salt and blanch the broccoli for about 2 minutes. Drain and set aside. Wash the limes in hot water, zest, and reserve. Juice the limes. Peel and finely dice the onion and garlic. Deseed and dice the peppers if desired, and chop the cilantro. Cut the flesh into thin strips about 3 mm thick, season with salt and pepper. Fry in a pan with 15 g of coconut oil until golden yellow. Remove from the pan and add the remaining coconut oil. Sauté the onion, garlic, and pepper until golden brown. Deglaze with coconut milk and 50 ml of water. Add the peanut butter, crushed lemongrass, peanuts, and curry powder. Simmer for about 2 minutes. Add the broccoli, chicken, lime juice, and zest and simmer gently for another 3 minutes. Remove the lemongrass. Add chopped cilantro, if desired, and serve.