This went down a treat last week and our only regret is that you can’t SMELL through our posts! It was incredible….
WHAT YOU NEED:
Chicken Breasts
1 Tsp Grated Ginger
2 Cloves Garlic
1 small onion diced
2 Fresh Green Chillis
1/2 Aubergine
Small Handful of Water Chestnuts
50ml Gluten Free Chicken Stock
1/4 Can Low Fat Coconut Milk
1/4 Tsp Cumin
Coconut Oil
Fresh Coriander and Mint Leaves
WHAT TO DO:
Dice chicken breast and fry lightly in coconut oil
Whiz the garlic, ginger, onions, chills, cumin and coriander in a food processor to make a paste.
In a separate pan fry the paste in some coconut oil for 3-5 minutes.
Add the chicken stock and coconut milk and simmer for 10 minutes.
Add coriander, mint, chicken and aubergines and cook at a medium heat until they are cooked through.
Serve with brown rice or quinoa, some basil leaves and a wedge of lime.
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Leanne (and Dave!)