Banting TMM: Chicken Coconut Curry

Another quick and easy recipe in ten minutes. Serve this with cauliflower salad for a filling and delicious meal. The use of coconut in flour, oil and cream adds an exotic flavour and depth to the dish.
Serves 4

4 large chicken breasts cut into strips
1/2 cup coconut flour
1T coconut oil
1 onion finely chopped
1-2T curry paste
1 can tomatoes
1 can coconut cream
1 cup mange tout

Season the chicken strips and toss in coconut flour. Heat the oil and fry the onions and chicken until browned. Stir in the curry paste. Add the tomatoes and coconut cream. Simmer for 5-10 minutes until the chicken is cooked. Add the mange tout during the last 2 minutes and steam with the lid on.

Salad

300g cooked cauliflower or roasted butternut
2T freshly chopped coriander leaves
1t toasted cumin seeds or pumpkin seeds
1T coconut oil
juice of 1 line
salt and pepper to taste

Heat the oil and toss the vegetables through it. Remove from the heat and add the remaining ingredients. Serve warm.