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.
