Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Chicken & Lychee Curry

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Chicken & Lychee Curry

I whipped this curry up last night for a friend, it was experimental but worked a treat. The sauce is creamy and sweet with a nice warmth of chilli that doesn’t over power the palette. A great dish that can be knocked up in less than 30 minutes.

Equipment required

1 hand blender, chopping attachment
1 medium non stick fry pan

Shopping list for 4 people

2 small onions
2 stalks of lemon grass
1 green chilli deseeded
Half thumb sized piece of fresh ginger
2 cloves of garlic
1 tbsp of vege oil
1.5 tsp of sambel olek
1 tsp turmeric
Pinch of salt
4 chicken breasts
200g of green beans
12 lychee’s
400 mls coconut milk

Method to the madness

Peel and chop 1 onion in half, add to the blender with the peeled ginger, garlic, lemon grass, de seeded chilli, oil and a good pinch of salt. Blend this until it breaks down into a paste type consistency

Stir in the sambel olek and turmeric

Heat the fry pan to a medium high heat and fry off the paste for about 5 minutes

While the paste it frying trim the green beans, cut the other onion into narrow wedges and dice the chicken

Add the chicken to the paste, stirring through so it is well coated, add in the coconut milk

Once the coconut milk has come to the boil turn it down and let it simmer for around 10 minutes

While it is simmering peel and chop the lychees

Add in the green beans, lychees and onions, cook for a further 5-10 mins depending on how firm you like your beans

Taste for seasoning, serve alongside some ‘cauliflower rice’ or your favourite greens. ENJOY!

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4 thoughts on “Chicken & Lychee Curry

  1. Hey Meggi

    It might be the ipad but it’s showing doubler/ triple spacing. Doesn’t usually display like that. Sounds tasty. Xoxo mumma

    Sent from my iPad

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