🥥 🍛 Light Coconut Chicken Curry

⏱️ Prep: 35m  |  ⏲️ Cook: 40m

Serves ~6.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, diced
• 2 tbsp grated ginger
• 3-4 cloves garlic, crushed
• 2 tsp turmeric
• 2 tsp ground coriander
• 1½ tsp cumin
• 1 tsp ground fennel
• 1kg chicken breast, diced
• 2½ cups light coconut milk (1½ tins)
• 1 cup low-salt stock
• 2 carrots, diced
• 1 courgette, diced
• 1 tsp salt
• 2 big handfuls baby spinach
• 6 spring onions, tops sliced
• A small handful of coriander, chopped
• Rice, to serve

Instructions:

1. Dice 1 onion and dice 1kg chicken breast. A kilo of chicken takes longer than any gap later will give you, so get it done first.
2. Warm 2 tbsp coconut oil in a large pan over medium-low heat and soften the diced onion for 6-8 minutes, until translucent. While it softens, grate 2 tbsp ginger and crush 3-4 cloves garlic.
3. Add the grated ginger and crushed garlic, and cook for 1 minute.
4. Stir in 2 tsp turmeric, 2 tsp ground coriander, 1½ tsp cumin and 1 tsp ground fennel, and cook for 1 minute.
5. Add the diced chicken, stir to coat it in the spices, and cook for 4-5 minutes, until opaque all over. While it cooks, dice 2 carrots and 1 courgette.
6. Pour in 2½ cups light coconut milk and 1 cup low-salt stock, then add the diced carrots and courgette and 1 tsp salt.
7. Simmer covered for 20 minutes, until the chicken is cooked and the carrots are tender. While it simmers, slice the tops of 6 spring onions, chop a small handful of coriander and put the rice on.
8. Stir through 2 big handfuls of baby spinach and the sliced spring onion tops, and cook for 2 minutes, until the spinach wilts.
9. Garnish with the chopped coriander and serve with rice.

Note: Don’t push the simmer much beyond 20 minutes, or the breast dries out.