Recipes created by Louisa Zhang, Nutrition Consultant

Serving Size - 2

Ingredients

1-1/2 tablespoon of ready-made curry paste (add more if extra spiciness is preferred)

2  pieces chicken thigh, deboned and fat removed and cut into chunks

4 tablespoon Dr MCT powder

4 tablespoon yoghurt

1 medium red onion, cut to rings

4 cups chicken stock

1 tomato, cut into wedges

4 cups chicken stock

1 bowl of flat Hokkien noodle, washed with hot water to remove oil

1 cup bean sprouts

Method

1)     Marinade chicken with curry paste for 30 minutes

2)     Stir MCT powder into yoghurt and mix well. Put aside.

3)     Fry chicken over low heat

4)     Add onion rings

5)     Add in chicken stock and simmer for 10 minutes

6)     Add in tomatoes, bean sprouts and noodle

7)     Bring to boil and turn off heat

8)     Finally stir in yoghurt and MCT powder mixture


This is a healthy version of curry made from yoghurt and MCT powder rather than coconut milk. Yoghurt contains calcium for strong bones. Onions belong to the allium family that includes garlic, leeks, shallots . These vegetables have may help reduce risk of stomach cancer. Tomatoes contain lycopene which is an antioxidant and shown to neutralise the effects of cell damage.

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