Joe Wicks’ Massaman chicken curry recipe

JOE Wicks is giving Sun readers an exclusive look at his new recipes and fave exercises to celebrate the upcoming release of his third book Lean in 15: The Sustain Plan.

Your daily meal choices will depend on whether you have completed one of Joe’s workouts that day or are having a rest day.

On workout days you must choose one post-workout, carbohydrate re-fuel meal, two reduced-carbohydrate meals and two snacks.

If you complete a workout in the morning, opt for a high-carb breakfast. If you sweat through exercise after work, choose a high-carb meal for dinner.

On rest days you can choose any three reduced-carb meals and two snacks.

Massaman chicken curry

Serves 2
REDUCED-CARB MEAL

Joe says: “Yeah, yeah, I know, a massaman is traditionally slow cooked using beef and potatoes, but this is a Lean in 15 and a reduced-carb meal, so I had to speed things up and cut out the potatoes.

"Don’t worry, though, this curry with chicken tastes just as good, if not better.”

Ingredients

1 tbsp coconut oil
1 cinnamon stick
½ red onion, sliced
½ aubergine, chopped into
2cm chunks
4 midget trees (tender-stem broccoli), any bigger stalks sliced in half lengthways
1 red chilli, finely sliced
2 tbsp massaman curry paste
200ml coconut milk
1 x 240g skinless chicken breast fillet, sliced into 1cm strips
Handful of coriander, roughly chopped
1 tbsp fish sauce
2 tbsp tamarind paste
2 tbsp desiccated coconut
Lime wedges, to serve

Method

Melt half of the coconut oil in a large frying pan over a medium to high heat.

Add the cinnamon, onion and aubergine and stir-fry for two minutes. Chuck in the midget trees and chilli and continue to stir-fry for another minute.

Dollop in the massaman paste and mix it through the other ingredients. Stir-fry for a further minute, stirring almost constantly, then pour in the coconut milk and simmer for two minutes.

While the coconut milk is simmering away, melt the remaining coconut oil in a second frying pan over a high heat. Fry the chicken for two minutes, browning it a little all over.

Tip the chicken into the coconut curry mixture, bring back up to the boil and simmer for four minutes, or until you are certain the chicken is fully cooked.

Check by slicing into one of the larger pieces to make sure the meat is white all the way through. Remember, no pink bits.

Turn off the heat from under the pan and stir through the coriander, fish sauce, tamarind paste and desiccated coconut.

Serve up the mock massaman with wedges of lime.

Next try Joe's beef and mushroom pie or chicken and hash browns.

Lean In 15: The Sustain Plan by Joe Wicks is published by Bluebird on 17th November at £16.99