Tasty Chicken Curry
- 31 - 60 Minutes
- Easy
- Serves 4
A quick, light chicken curry with coconut and spinach. The perfect curry for a tasty yet nutritious night-in dinner!
Ingredients
Method
120g Tilda Wholegrain Basmati Rice
2 tbsp coconut oil
450g chicken breast, diced
1 large onion, diced
200g tinned, chopped tomatoes
3 tbsp mild curry paste
150ml water
150ml coconut milk
100g cashew nuts
100g fresh shaved coconut
200g fresh spinach
2 handfuls fresh coriander leaves, chopped
1 tbsp plain low fat yoghurt
- Heat the coconut oil in a large pan and fry the onion for 2-3 minutes until soft
- Add the chicken and fry for a further 2-3 minutes
- Add the curry paste, cook for 2 minutes, add the water (if required) and chopped tomatoes. Season to taste
- ok for 10 -12 minutes then stir in the coconut milk
- Add the cashew nuts and fresh coconut, cook for 5 minutes adding the spinach for the last 2 minutes of cooking
- Stir in the yoghurt and coriander. Rinse rice under cold water till clear, boil for 20 minutes and drain. Serve with curry.
