A fresh and aromatic chicken curry recipe, high in protein and healthy fats. Spices such as ginger and turmeric have powerful anti-inflammatory and antioxidant properties and are wonderful for the immune system.
Ingredients
- 1 onion, diced
- 1 tablespoon butter or coconut oil
- 2 garlic cloves, crushed
- Thumb-sized piece of fresh ginger, grated
- Small knob of turmeric, grated
- 1 tablespoon garam masala
- 1 heaped teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 green pepper, deseeded and thinly sliced
- 1 yellow pepper, deseeded and thinly sliced
- 1 tin full-fat coconut milk
- 500ml chicken bone broth
- 500g cooked chicken, shredded
- 2 large handfuls of spinach
- Juice of 2 limes
- Tamari
- Chilli flakes or fresh chilli slices
Method
- In a casserole pan, sauté the onion in butter or coconut oil over a medium heat until lightly browned. Add the garlic, ginger, garam masala, ground cumin and coriander and a pinch of salt. Stir well for a minute or two.Â
- Add the peppers and stir to coat in the spices. Cook for 5 minutes.Â
- Add the coconut milk and bone broth. Bring to a simmer, then add the chicken and cook for 10 minutes.Â
- Add the lime juice and a splash of tamari.
- Add spinach and stir until wilted.
Serving suggestions
Serve with some steamed rice, or alternatively steamed cauliflower rice for a lower carb option.