If you enjoy curry as much as me, then I’m confident you will love this recipe! It’s super simple, utterly delicious and ready in 30 minutes (or 40.. depending on your choice of rice!). Perfect for those busy week nights and made with fat burning coconut milk.
Ingredients (Serves 4):
1 tbsp coconut oil
6 garlic cloves, minced
4 inch piece of ginger, minced
1 large onion, diced
1 14 oz can crushed (I use San Marzano)
1 14 oz can full fat coconut milk
2 tablespoons ‘Simply Organic’ curry powder
12 oz organic chicken breasts, cut into strips
1 red bell pepper, sliced
6 cups spinach
Handful of fresh cilantro, chopped
Cilantro leaves, for garnish
Method:
- Heat the coconut oil in a large pot and cook the onion for a few minutes, until softened.
- Stir in the garlic and ginger for one minute before including the chicken, covering evenly with the curry powder. Add the pepper and cook for a further two minutes.
- Pour in the tomatoes and coconut milk and bring to a boil. Let simmer on a medium heat for 25 minutes, stirring occasionally.
- Stir in the cilantro and spinach in the last couple of minutes.
enjoy!
