THAI-STYLE CHICKEN CURRY

The peppers, onion and garlic add nutrition to this curry. I use garlic and onions wherever I can in cooking: they create a brilliant taste-base and they are also packed with prebiotics, which are vital in an athlete’s diet. Of course, it’s tender meat that really makes a good curry – and the marinade in this curry takes care of that.

SERVES 6

PREP TIME: 20 MIN (INCLUDES MARINATING)

COOK TIME: 15 MIN

5 skinless chicken breast fillets, cubed

1 tbsp coconut oil

3 red peppers, deseeded and cubed

1 onion, finely chopped

3 garlic cloves, crushed

300ml coconut milk

5 tbsp natural yoghurt

2 tsp cinnamon

2 tsp cumin

2 tsp turmeric

250g brown rice

FOR THE MARINADE

2 tbsp apple juice

2 tbsp soy sauce

1 tbsp ground almonds

2 tsp sesame oil

PROTEIN 35G

FAT (SATURATED) 17.1G (9.5G)

CARB 26G

FIBRE 3.7G

CAL 405

Place the chicken in a medium bowl. Place all of the ingredients for the marinade in a jar with a lid and shake to combine. Pour the marinade over the chicken. Leave the chicken to marinate for 20 minutes while you prepare the rest of the ingredients.

Melt the coconut oil in a large pan over a medium heat. Add the peppers, onion and garlic. Cook for about 5 minutes, until softened. Stir in the coconut milk, yoghurt and spices. Add the marinated chicken to the pan. Simmer, uncovered, for 10 minutes or until the chicken is cooked through.

Meanwhile, cook the rice according to the instructions on the package.

Spoon the cooked rice into warmed serving bowls, making a well in the centre. Ladle the curry on top and serve.