Shop bought curry sauces are full of sugars and preservatives which are bad for our health. This is a simple recipe that is full of flavour and is free from nasty stuff that you don’t need to be consuming.

Ingredients for 2 people

• 200g Diced chicken
• 2 tbsp natural yogurt
• 2 tbsp curry paste (I used pataks mild curry paste)
• 1 tbsp coconut oil
• 1 chopped or pressed clove of garlic
• 1 tsp fresh chopped ginger
• Handful of sliced mushrooms
• 1 diced courgette
• 1 grated carrot
• 1 cup frozen spinach
• 1 tbsp chopped chilli (optional of course 😉 )
• 1 can coconut milk (I use full fat)
• 1 pouch of ready cooked rice (I used caulirice)

Herbs and spices

• 1 tbsp turmeric
• 1 tbsp medium curry powder
• 1 tbsp cumin
• 1 chicken stock cube
• 1 tsp Himalayan pink salt
• 1 tsp white pepper

Directions

1.  Mix the chicken with the yogurt and curry paste and leave to marinate (if you have time to marinate overnight, that’s even better but just a few minutes whilst you do the next few steps is fine).
2. Heat 3/4 of the coconut oil in a wok or pan
3. Add the onions and saute until softened
4. Add the garlic, ginger and mushrooms and stir through until the mushrooms have softened
5. Add the courgette and carrot and mix through
6. Add the chilli, herbs & spices & chicken stock cube and mix
7. Pour in the can of coconut oil and simmer
8. Pop the spinach in and let it defrost in the sauce
9. Take your marinaded chicken and fry it in the leftover coconut oil in a separate pan
   1. once cooked – add it to the rest of the dish and let it simmer until thickened, stirring occasionally
10. When it’s ready, add the pouch of rice and mix through or serve them separately

Enjoy 🙂

With love, Tash ❤ x