Ratio    2.5:1 

Total Calories    328 kcals   


Fat                      30.7g

Protein               10.8g

Carbohydrate     1.5g


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1g of curry powder

2g raw spring onion

15g raw avocado

5g raw red pepper

30g raw chicken breast

21g butter

15g double cream (Aldi or Tesco)

4g ground almonds



Chop chicken breast into small pieces and add to a pan with butter and curry powder.

Gently fry until cooked.

Finely chop red pepper, spring onions and avocado, add to pan and cook on low heat for 2 minutes.

Add double cream and ground almonds to thicken and gently stir.


Serving Tips

Serve with slim rice. To increase ratio serve with mayonnaise.

For MCT: replace some of the butter with MCT oil.

Store in refrigerator in a sealed container for up to 3 days. Freeze for up to 3 months.


Recipe by The Daisy Garland

© The Daisy Garland