Chicken Coconut Curry

Name: Chicken Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 breasts, cubed (500g) Chicken Breast; 1 tin (400ml) Coconut Milk; 1 tbsp (15g) Curry Powder; 3 handfuls (100g) Spinach; 1 large onion (150g) Onions; to serve (600g cooked) Brown Rice

Recipes · Dinner · Recipe, Typed Supps

A weeknight curry that tastes like it took an afternoon.

Allergens and patterns

None of the fourteen major allergens.

Ingredients

3 breasts, cubed (500g) Chicken Breast — Added after the sauce is built and simmered gently — boiled hard, chicken breast goes stringy.
1 tin (400ml) Coconut Milk — Richness and body. It is where nearly all the saturated fat in the pot comes from.
1 tbsp (15g) Curry Powder — Fried in oil for a minute first — blooming the spice in fat is what separates a good curry from a dusty one.
3 handfuls (100g) Spinach — Stirred through at the end so it wilts rather than stews.
1 large onion (150g) Onions — Cooked slow and soft first. Everything else is built on it.
to serve (600g cooked) Brown Rice — Rice and a legume-free curry still needs its carbohydrate.

Nutrition per serving

Calories: 624 kcal
Protein: 34.7g
Carbohydrate: 54g
of which sugars: 4.2g
Fat: 28.6g
of which saturated: 16.3g
Fibre: 6.1g
Sodium: 97.2mg

Method

Soften the onion for eight minutes, then add the curry powder and fry for one more.
Pour in the coconut milk and simmer five minutes.
Add the chicken and cook gently for 12-15 minutes, until just done.
Stir the spinach through and serve over rice.