Chicken Curry Ratio 2.5:1 Total Calories 328 kcals Fat 30.7g Protein 10.8g Carbohydrate 1.5g Click here to print! Ingredients 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 Method 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 Manage Cookie Preferences