This delicious Low GL Chicken Curry is taken from Patrick Holford’s Low GL Diet Cookbook and is a firm favourite in our house and with my zest4life clients. It is very simple to prepare and is a hit with everyone who tries it. And on top of all that, it can be eaten when you are trying to lose weight and balance your blood sugar levels.

It’s packed full of nutritious ingredients: turmeric is anti-inflammatory and great for IBS and joints; coconut oil lowers cholesterol and is anti-bacterial; garlic is full of potent antioxidants and is anti-viral, antibacterial and anti-fungal.

Ingredients (for 2 portions)

• 1 tbsp of coconut oil
• 2 chicken breasts sliced into thin strips
• 1 tsp of ground cumin
• 1/2 tsp of turmeric
• 4 cloves of garlic crushed
• 1 mild red chilli, deseeded and finely chopped
• 2 onions chopped
• 2 tsp Marigold Reduced Salt Vegetable Bouillon powder dissolved in 210ml water
• 210ml coconut milk
• 25g Whole Earth peanut butter
• 25g tomato passata

1. Heat the coconut oil in a large frying pan and sear the chicken strips on both sides. Remove from the pan and set to one side
2. Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli. Saute for 30 seconds
3. Add the onions and fry to soften
4. Pour the bouillon liquid into the pan with the coconut milk, peanut butter and passata. Return the chicken to the pan and simmer until the chicken is cooked

I like to add lots of vegetables to the recipe such as peppers, courgettes, green beans and tinned tomatoes to bulk it out. (Add at stage 3)

Serve with brown rice, quinoa or wholemeal chappatis.

Are you concerned about your weight and want to find out if you have a healthy body weight? Or would you like to know how nutritional therapy can assist you with any health problems? Please contact me directly.

I am also a zest4life private weight loss coach and run weekly weight loss program classes that help clients lose weight in a healthy and sustainable way.

You can join a class at any time.