July 24, 2016 / In food , chicken / Tagged as: chicken, ginger, chilli, turmeric, coriander, cumin

Chicken Curry with Turmeric

Total Cook Time

60 minutes

Quite a simple dish to cook once you have the herbs in the cupboard. Serves 3-4.

Ingredients

  • 4 tbsp coconut oil (80g)
  • 2 small red onions chopped
  • 4 cloves garlic crushed
  • 2 green chillies deseeded and sliced
  • 1 small chuck ginger grated or thinly sliced
  • 1 tsp black mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 400g chicken thighs
  • 375ml bone chicken stock (homemade)
  • 90g spinach
  • coriander leaves, handful

Measurements:

  • 1 tbsp = 1 dessert spoon

Method

  1. Heat the coconut oil in a frying pan and gently fry the onion, garlic, chilli and ginger.
  2. As vegetables become soft add the spices and cook until fragrant.
  3. Add chicken thighs and stock.
  4. Bring to boil, and simmer for 45-60 minutes until chicken is cooked through.
  5. Add the spinach and some coriander, cook until spinach has wilted very slightly.
  6. Garnish with a few coriander leaves and serve

Variation:

  1. Chunked chicken breast may be used for a quicker cooktime. Fry it in a pan to get its cooking process started before adding it to the pot.

Nutrition

  • 75 % fat, 21% protein, 4% carbs.