You know by now that I love a good curry. You also know that I am a huge proponent of a low GL diet, plenty of protein, and as many greens as you can possibly stuff in yourself. This simple little curry brings all of that together. 

Protein - Check!

Greens - Check!

Minimal impact upon blood glucose - Check!

Ingredients:

•  400g chicken breast, sliced into thin strips
•  2 tbsp coconut oil
•  1 onion, finely chopped
•  3 garlic cloves, minced
•  1 green chili, finely chopped
•  1 inch piece of fresh ginger, grated
•  1 tsp ground cumin
•  1 tsp ground coriander
•  1 tsp ground turmeric
•  1/2 tsp ground cinnamon
•  1/2 tsp ground cardamom
•  400ml can of coconut milk
•  200g green beans, trimmed
•  200g sugar snap peas, trimmed
•  Salt and pepper to taste
•  Fresh coriander leaves, to garnish

Instructions:

1.  In a large saucepan, heat the coconut oil over medium-high heat. Add the onion and sauté for 5-7 minutes, until softened.
2.  Add the garlic, green chili, and ginger to the pan and cook for another 2-3 minutes.
3.  Add the chicken strips to the pan and cook for 5-7 minutes, until browned and cooked through.
4.  Add the cumin, coriander, turmeric, cinnamon, and cardamom to the pan and stir well to coat the chicken.
5.  Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened slightly.
6.  Add the green beans and sugar snap peas to the pan and cook for another 5-7 minutes, until the vegetables are tender but still retain their crunch.
7.  Season with salt and pepper to taste.
8.  Serve hot, garnished with fresh coriander leaves.

This recipe serves 4 people and can be easily adjusted to your liking. You can also substitute the vegetables for your favourites or adjust the spice blend to suit your taste. Enjoy!