Coconut chicken and spinach curry
A mild, creamy curry built from whole spices and coconut milk, so there is no curry paste to check.
- Time45 min
- LevelEasy
- Costabout £2.00 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger and all the spices and stir for 1 minute until they smell warm and toasty.
1 min - 3
Add the chicken and stir to coat in the spices. Cook for 5 minutes.
5 min - 4
Pour in the tomatoes and coconut milk. Add half a teaspoon of salt. Simmer gently for 20 minutes until the chicken is tender and the sauce has thickened.
20 min - 5
Meanwhile, rinse the rice, then cook in plenty of boiling salted water for 10 to 12 minutes. Drain well.
11 min - 6
Stir the spinach into the curry until it wilts, about 2 minutes. Add the lime juice, check the seasoning and serve over the rice.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.