Chicken coconut curry
A super easy gluten free chicken curry made with coconut milk and a mix of fragrant spices. This is a mild and creamy curry, and you can easily make it dairy free too. Serve with steamed basmati rice and gluten free naan bread.
Servings: 2
Ingredients
- 2-3 tbsp vegetable or coconut oil
- 1 large onion finely sliced
- 2 inch piece of ginger
- 2 tsp garlic paste
- 2 large chicken breasts chopped into bitesize chunks
- 6 cherry tomatoes
- 1 x 400ml tin of coconut milk full fat
- 2 handfuls of fresh spinach
- 1 tbsp natural yoghurt use coconut yoghurt to keep dairy free
- 1 tsp sugar optional
- 1/2 tsp chilli flakes optional
For the spice mix
- 2 tbsp curry powder
- 1/2 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp fenugreek
- 1/2 tsp salt
To serve:
- Handful flaked almonds
- 1/4 small red onion sliced finely
Instructions
- First mix the ingredients for the spice mix together in a small bowl and set to one side. Take a large, high-sided pan and add 2 tbsp oil. Heat on a low heat.
- Once the oil is hot, add the onions and fry for around 5 minutes, until they soften and start to go a lovely golden colour.
- Once the onions have softened, add the spice mix to the pan. Add the garlic paste and then use a fine grater to grate the (peeled) ginger into the pan. Stir well for around 30 seconds, so the onions are completely coated.
- Turn the heat up to med/high and add the chicken. Fry for around 4-5 minutes, stirring so that the chicken cooks evenly on all sides. If the mixture starts to stick or become dry, you can add a little extra oil.
- Add the chopped tomatoes to the pan and continue to cook, stirring often, for another 2-3 minutes.
- Pour the coconut milk into the pan, stir to mix together and then bring to the boil. Once boiling, turn down to a low heat and simmer for 15 minutes, stirring regularly. The sauce should start to thicken a little.
- After the 15 minutes is up, add the yoghurt, spinach and chilli flakes and sugar (if using). Stir well and cook for a further 2-3 minutes until the spinach has wilted. Taste and season with extra salt or sugar to taste if needed.
- Garnish with the flaked almonds and sliced onion and serve hot. Goes perfectly with plain basmati rice, my easy pilau rice and my gluten free naan breads (from my Gluten Free Storecupboard eBook)
Video
Nutrition
Serving: 1g | Calories: 779kcal | Carbohydrates: 29g | Protein: 47g | Fat: 57g | Saturated Fat: 44g | Polyunsaturated Fat: 9g | Cholesterol: 103mg | Sodium: 940mg | Fiber: 8g | Sugar: 8g
