COCONUT CHICKEN CURRY STUFFED CHICORY LEAVES

Low Carb Eating

WoW loving these flavour packed little beauties.

Fabulous nutty buttery pan roasted chicken sauteed with fragrant curry spices and elevated to a sumptuous level with some decadent thick creamy coconut milk, finished off with fresh chillies, coriander and a drizzle of lime yogurt to lift the dish.

Prep time 10 minutes / Cooking time 30 minutes

Ingredients

(serves 4)

500g chicken thighs minced

1 tbsp coconut oil

1 tbsp butter

1 onion finely minced

2 red chillies minced

2 tbsp fresh ginger minced

3 cloves garlic minced

1 tsp kashmiri chilli powder

1 tsp ground cumin

1/4 tsp ground coriander seeds

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 good pinch sea salt 

1 good pinch ground white pepper

1 can organic coconut milk

4 chicory lettuces

To Finish

1/2 tsp fennel seeds toasted

10 stalks with leaves of fresh coriander rough chopped

1/2 lime juiced 

4 tbsp yogurt

Place your pan on a medium heat, add the butter and coconut oil to melt, add the onion and garlic and soften for around 5 minutes, add the chillies and ginger and fry for a further 2 minutes, next stir in the chilli, cumin, coriander, turmeric and cinnamon powder turn up the heat, add the chicken and sear until browned all over, turn the heat down to a medium low heat, add the coconut milk and simmer for a few minutes, season with sea salt and white pepper to taste, take of the heat and leave to rest for a couple of minutes while you assemble the chicory leaves on your plates and make the finishing garnishes.

Mix the lime juice with the yogurt, load your chicory leaves with the gorgeous sumptuous coconut chicken, drizzle over the lime yogurt, top with the fresh coriander and toasted fennel seeds, then enjoy.