Curry in a hurry!
If you crave the taste of an authentic Indian curry real pronto, then this is the dish for you. Not only is it real easy to make, it can be enjoyed in less than 10 minutes. This recipe should be served with your favorite steamed vegetables outside the Metabolic Window. Inside the Metabolic Window, curry needs rice!! You can tailor the curry to suit your taste. If you’re like me, the hotter the better!
Preparation time: 10 minutes Serves: 6
1kg chicken breast fillets (skin off) – cut into strips
2 medium onions, sliced
2 tbsp curry powder (hot or mild)
1 can (420g) chickpeas, well drained
2 cups cauliflower and broccoli florets- chopped
200g pre-cooked pumpkin, cut into 2cm cubes *
½ (133g) medium continental cucumber, diced
½ cup chopped coriander, finely chopped
canola/ virgin olive oil spray
fruit/mango chutney (optional)
* Cook pumpkin in steamer on stove top for 8 minutes or microwave for 8-10 minutes, prior to making this meal. Times may vary depending on oven types.
Lightly spray fry pan with oil. Place chicken strips and onion into fry pan. Sprinkle curry powder and mix with fork. Cook on high for 3-4 minutes.
Stir regularly to prevent burning. Add chickpeas, cauliflower, broccoli and pumpkin and cook for a further 4 minutes on a lower heat. Serve immediately. Top with cucumber, chopped coriander and add a teaspoon of fruit chutney.
Alternately: Spoon curry mixture into the middle of a lettuce wrap and enjoy.
Energy (k/cal) 280.7
Protein (g) 42.2g
Dr Paul Cribb is an award-winning sports scientist, author, personal trainer and the creator of mp-body.com – the first ever science-based, research-proven, nationally accredited body transformation program. Learn more here.