Chicken curry

A symphony of flavours, this chicken curry is a delicate blend of exotic spices. Low in carbohydrates, it's a perfect dish for diabetics, allowing you to relish every bite without sacrificing blood sugar control.

Ingredients

·      Chicken boneless, (450g)

·      Garlic and ginger mixed paste, 1 tbsp

·      2 medium tomatoes

·      Onions, 1 cup, diced

·      Water, ¼ cup

·      Cumin powder, 1 tsp

·      Juice of half a lemon

·      Cooking oil, 1 tbsp

·      Salt, to taste

·      Cilantro leaves, for garnish

Method

1.     Add olive oil to a pan and put on a low-medium heat.

2.     Add the diced onions and sauté until transparent.

3.     Stir in the ginger-garlic paste and cooked for about a minute, until aromatic.

4.     Thoroughly cover the chicken in cumin, with a dash of salt.

5.     Add the diced chicken to the pan and sauté for a few minutes.

6.     Add the tomato chunks and stir well.

7.     Pour the mixture from the pan into a pressure cooker and cook for 8-10 minutes.

8.     Remove from heat, wait 5 minutes, then open the pressure cooker and add lemon juice.

9.     Check the curry's consistency. If it’s took thick, add a little water or coconut milk to thin it out.

10.  Pour the coconut chicken curry into dishes for serving.

11.  Add chopped cilantro leaves as a garnish for a vibrant flavour boost.

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Storage: Store the chicken curry in an air-tight container and allow to cool to room temperature before refrigerating. Consume within a few days.

Nutritional information

Per serving:

Calories - 218kcal

Fat - 15g

‍Carbohydrate - 7g

Protein - 24g

Sodium - 398mg

Iron - 2mg

Fiber - 1g

Potassium - 375mg