Indian Chicken & Spinach Curry with Spiced Rice

A quick and easy curry with some classic Indian flavours.

Note: By replacing the rice with cauliflower rice this dish will also fit in with Atkins, Keto and Paleo.

Tip: If you don't like a hot curry you can leave out the chilli flakes.

Hint: If you don't have cardamom pods you can use a pinch of ground cardamom.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

1/4 medium brown onion, sliced

125 grams of free range chicken thigh

1/2 long green chilli, sliced

1 garlic clove, crushed

1/2 teaspoon of finely grated ginger

1/4 teaspoon of cumin seeds

1/4 teaspoon of dried chilli flakes

1/4 teaspoon of ground turmeric

1 1/2 cups of baby spinach leaves (25g)

75 grams of organic tinned tomatoes

2 tablespoons of unsweetened coconut yoghurt

2 teaspoons of chopped fresh coriander plus extra to garnish

1/2 teaspoon of Himalayan or sea salt

Spiced Rice

1/4 cup of rice of choice

1 cardamom pod, bruised

1 small pinch of saffron (optional)

1/2 long green shallot/scallion, sliced with some of the green part reserved for garnish

1/4 cup of chicken or vegetable broth or stock

Method

Cook rice according to directions with all of the other ingredients added replacing 1/4 cup of the water with the stock.

While rice is cooking heat oil to medium high in a small pan and fry onion and chicken for 3-4 minutes, until onion is translucent.

Add chilli and cook for 1 minute then add garlic, ginger and spices and cook for 1 minute more.

Reduce heat to medium low and stir in the tomatoes. Cover and simmer for 5 minutes.

Uncover and simmer for a further 5 minutes then stir in spinach leaves, yoghurt and coriander and heat through until spinach is just wilted.

Serve topped with extra coriander. Remove the cardamom pod from the rice and serve on the side.

Calories: 521
Protein: 29.4
Carbs: 45.9
Fibre: 3.1
Fat: 24

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