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Monday, 12 March 2012
Low carb chicken and vegetable curry.
Ingredients serves two
325 grams diced chicken
1 small red onion
2 table spoons of Pataks Madras curry paste
Quarter of a medium sized Swede
A handful of button mushrooms
300ml of double cream
Butter, Salt, pepper and mixed herbs to taste
Place diced chicken in a large deep frying pan. Add a large knob of butter. Heat and turn chicken until slightly brown on all sides. Add 300ml of double cream and two tablespoons of Pateks Madras curry paste, stir well. Add a handful of quartered button mushrooms and finely chopped onion. Add salt, pepper and dried mixed herbs and slow simmer for around twenty minutes. Cut a quarter of a medium size swede into half inch/12mm chunks and boil for ten minutes, drain and add to frying pan. Add some cauliflower rice as described below, or you can lightly fry the grated cauliflower in a second frying pan with a little butter until browning.