We'll continue to share some great LCHF recipes from Swedish chef Anne Aobadia in the coming weeks.
The second one is a curry chicken with coconut and lime, pictured above. Here's the recipe with nutritional facts:
Curry Chicken
Asian spices and coconut will soon be obvious elements of our modern Swedish home cooking just like spaghetti is now. It's perhaps not so strange that up here in the North we long for hot flavors now and then.
Ingredients
4 servings
2 stalks lemongrass
2 tablespoons coconut oil
1 tablespoon curry
1-1.5 pounds (600 g) chicken thigh fillet
2 yellow onions or 1 large leek
1 thumb fresh ginger, finely chopped
2 cloves garlic
1-2 red bell peppers, sliced
½ chili pepper, finely chopped
1 can of coconut cream
zest of 1 limeInstructions
1. Crush the rough part of the lemongrass with the broad side of a knife or a pestle.
2. Cut the chicken into coarse pieces. Gently heat the coconut oil in a wok or frying pan hearty with high edges. Fry the lemongrass and curry. Add half of the chicken and sauté over medium heat until the strips are golden. Salt and pepper.
3. Set aside and fry the rest of the chicken in the same way, perhaps add a little more curry paste for the second batch. The lemon grass can remain in the pan.
4. Now it's time to slice onions/leaks into boats/pieces and sauté them in the same pan together with the other vegetables and finely chopped garlic. The vegetables should turn golden, but retain their crispiness.
5. Add the coconut cream and chicken and let simmer for 5-10 minutes until everything is warm. Remove the lemongrass and sprinkle with lemon peel. Serve with lightly boiled grated cauliflower.
2 stalks lemongrass
1. Crush the rough part of the lemongrass with the broad side of a knife or a pestle.
