Coconut Chicken Curry
, Serves 5
A creamy coconut-tomato chicken curry with spinach, served over jasmine rice for meal prep.
| 20 g coconut oil | Sauté onion & pepper 5-6 min | Add garlic & ginger, cook 1 min | Add spices, sauté 1 min | Deglaze with stock, cook 1 min | Add tomatoes, milk & chicken | Simmer low 25-30 min | Wilt spinach 1-2 min, season | Serve over rice, garnish |
| 1 brown (yellow) onion, sliced | ||||||||
| 1 red bell pepper (capsicum), sliced | ||||||||
| 5 garlic cloves, grated | ||||||||
| 10 g ginger, peeled & grated | ||||||||
| 15 g ground cumin | ||||||||
| 10 g sweet paprika | ||||||||
| 4 g red chilli powder (optional) | ||||||||
| 180 ml chicken stock | ||||||||
| 800 g diced or crushed tomatoes | ||||||||
| 400 g coconut milk | ||||||||
| 1 kg boneless, skinless chicken thigh, diced | ||||||||
| 120 g baby spinach, washed | ||||||||
| salt & pepper, to taste | ||||||||
| 300 g jasmine rice, washed | Boil rice, cover low 12 min, rest 4 | |||||||
| 500 ml cold chicken stock or cold water | ||||||||
| salt, to taste | ||||||||
| 5 tbsp natural Greek yogurt (optional) | ||||||||
| 5 lime wedges, to serve | ||||||||
| coriander (cilantro) (optional) |
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