Coconut Chicken & Spinach Curry

Ingredients

Makes 4

600 gChicken thighs

400 mlCoconut milk

200 gSpinach

1Brown onion

3 clovesGarlic

1 tbspGinger (fresh)

1 cupChicken broth

½ cupTomato passata

400 gChickpeas

2 tbspOlive oil

½Lime (juice)

1 tbspCurry powder

2 tspGround cumin

1½ tspGaram masala

1 tspCoriander powder

1 tspPaprika

½ tspTurmeric powder

¼ tspBlack pepper

½ tspSalt

½ tspChilli flakes(Optional)

1 tbspBone broth concentrate(Optional)

Steps

Dice the brown onion, finely chop the garlic, grate the ginger, and cut the chicken thighs into bite-sized pieces.
Heat the olive oil in a large pan over low-medium heat.
Add the onion and sauté for 4 minutes until softened.
Add the garlic and ginger and cook for 1 more minute.
Stir in spices (including chilli flakes if using) and cook until fragrant.
Add the chicken thigh pieces and cook until lightly browned on all sides.
Pour in the coconut milk, chicken broth, tomato passata, chickpeas and bone broth, if using. Simmer gently for 15 minutes.
Stir through the spinach until wilted.
Remove from heat. Stir in the juice of ½ lime. Taste and add salt as needed, serving with extra lime wedges on the side.

Recommendations

You can easily add more vegetables into this curry for extra fibre and carbohydrates. Broccoli, carrots, sweet potatoes or zucchinis are all great options. If the curry needs more liquid to accommodate the extra vegetables, add extra chicken broth, coconut milk or water until it reaches your preferred consistency.

Storage

Keeps in the fridge up to 3 days in an airtight container.

Reheating

Reheat gently on the stove or microwave until hot. Add a splash of water if needed to make the sauce more liquid.

Coconut Chicken & Spinach Curry

Ingredients

Steps

Recommendations

Storage

Reheating

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