Chicken, Coconut and Vegetable Curry

  • Preparation time: 10-15 minutes
  • Cooking time: 30 minutes
  • Recipe makes 1 portion
MCT Recipe

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
MCT 20g
LCT 13.5g
Protein 15.3g
Carbohydrate 9.4g
Energy (calories) 400kcal
Ingredients Quantity
Olive oil  9g
Onions, chopped 20g
Garlic, crushed 2g
Chicken breast, diced 45g
Curry powder ¼-½ teaspoon
Mushrooms, chopped 20g
betaquik® 100g
Salt a pinch
Red lentils, split, dried 12g
Spinach 25g
Desiccated coconut 5g
Spinach, chopped 4g

Method

  1. Heat olive oil in a pan over a medium heat. Add chopped onions and garlic and fry until softened.
  2. Add chicken, curry powder, 2g of coconut and chopped mushrooms and stir fry until brown.
  3. Add betaquik and lentils (with a pinch of salt) and simmer for 20 minutes. Take pan off heat and stir through spinach.
  4. Toast remaining coconut in a dry frying pan.
  5. Sprinkle toasted coconut on curry and serve.

Top tip

  • For softer lentils, soak in water 30 minutes before cooking

To download the Chicken, Coconut and Vegetable Curry recipe card click here

betaquik is a food for special medical purposes and must be used under medical supervision

Always check with your dietitian what is suitable for you.