Chicken Currypot
A very simple
And quick Chicken Curry
Well balanced and satisfying
(Made and tested 15 times)
2 servings
Ingredients
- Nutritional Yeast (1 Tbsp)
- Oil (1 Tbsp)
- Potato (1 med)
- Chicken Breast (300g)
- Butternut Squash (200g)
- Kale (2 handfuls)
- Red Lentils (1/2 cup)
- Stock (2 cups)
- Onions (2 med)
- Medium Curry Powder (2 Tbsp)
Method
| Pit 1 Tbsp of oil in a large pan |
| Chop 2 med onions and add to the pan and cook slowly until soft |
| Add 2 Tbsp of medium curry powder and stir into the onions then turn off the heat |
| Chop 1 med potato and add to the pan |
| Chop 200g of butternut squash and add to the pan |
| Reheat cover the pan and sweat on low for a few minutes |
| Boil a kettle and make 2 cups/500ml of stock |
| Add the stock to the pan and bring to a bubble turn down and simmer |
| Add 1/2 cup of red lentils to the pan and cover and simmer for 15 minutes |
| Chop 300g of chicken breast and drop into the pan |
| Add 1 Tbsp of nutritional yeast to the pan |
| Trim 2 handfuls of kale and add to the pan |
| Cook for another 10 minutes |
| Then leave to stand for 10 minutes...part of the process of cooking the chicken |
Complete Combinations
Soft Cheese and Avo Toast
Vitals
Avocado
Soft Cheese (Feta/Goats etc)
Wholemeal Bread
(1474 cals)
Rasp Porridge/Muesli
Vitals
Raspberries
Oats
Plant milk
Almonds
Sunflower seeds
Chia seeds
(1528 cals)