Chicken korma with rice 909 kcal

Ingredients

Basmati rice uncooked – 90g

Brown onion – 140g

Coconut milk – 185g

Chicken breast fillet, raw – 250g

Turmeric – 1/2 tsp

Ground coriander – 1 tsp

Garam masala – 1 tbsp

Chilli powder 1/2 tsp

Ginger fresh 1-2 tsp

Garlic clove 1-2 pc

Instructions

1. Peel and finely chop the onion. Slice the chicken into smaller pieces.
2. Rinse the rice prior to cooking. Add to a pot of lightly salted water and cook according to the instructions on the packet.
3. Meanwhile, bring a frying pan to a medium heat and lightly fry the onions until they begin to turn golden. Add the garlic, ginger, turmeric, ground coriander and chilli powder. Season the chicken with salt and add it to the pan. Fry until golden.
4. Add the coconut milk and garam masala to the frying pan and cook for a further 10 minutes on a low heat or until the chicken is no longer pink in the middle. Season with some extra salt to taste if required.
5. Serve the chicken korma with the rice and enjoy.

Vietnamese meatball soup 910Kcal

Ingredients

sesame oil – 1-g 9 (2 tsp)

Spring onion – 35g

Rice noodles, uncooked – 105g

Pak choi – 125g

Minced turkey breast 1-2%fat – 340g

Fish sauce 1-2 tsp

Lemon grass  1/2 stem/ spring

White pepper 1/4 – 1/2 tsp

Stock cube – 250-500 ml

Red chilli pepper, raw. chopped 1-2 tsp

Lime juice – 1-2 tsp

Garlic clove, pressed  2-4 pcs

Coriander  1/2 handful

Instructions

1. Rinse and chop the pak choi.
2. Add salt and pepper to the minced meat and mix thoroughly for 1 minute. Add the garlic and coriander to the meat and mix again. Let the minced meat rest in the fridge for about 30 minutes.
3. Meanwhile, heat a large pot with the oil over medium heat. Add the lemongrass, chilli, spring onions, and garlic and cook, stirring often, for about 2-3 minutes until softened.
4. Add the stock, cover with a lid and bring to a boil. Shape the meatballs using your hand and a tablespoon after they have rested. Add the meatballs to the boiling broth and reduce the heat to medium- low temperature. let the meatballs cook for about 8-10 minutes until they are firm.
5. Stir in the lime juice and fish sauce and add in the pak choi and cook until it wilts. Add in the rice noodles and cook until it wilts. Add in the rice noodles and cook it in the broth for the amount of time according to the instructions on the package.
6. Serve the soup topped with chilli and coriander if desired.

Crispy chicken with soy sauce 896 kcal

Note

You may want to use the grill function in the oven for the last few minutes to make the chicken crispy

Ingredients

Coconut oil – 10g

Honey – 50g

Wheat flour – 60g

Chicken breast – 415g

Soy sauce – 2tbsp

Instructions

1. preheat the oven to 200C (gas) or 180C (fan).
2. Cut the chicken into bite- sized pieces.
3. Using 2 small bowls, add the flour to one and honey in the flour. be sure to coat all sides.
4. Melt the coconut oil in the microwave or in a pot on the stove. Add the chicken to a lined baking tray and drizzle over the oil. Bake for 12-15 minutes or until they are golden and crispy.
5. Serve the chicken with the soy sauce on the side as a  dip.