Red Chicken Curry
GF, DF + RSF - serves 4
Ingredients:
2 large chicken breasts (or protein of choice) diced
1 head of broccoli, florets cut
1/2 large red capsicum diced
1 medium sweet potato peeled and diced
100g spinach
Salt and pepper
1 1/2 cups brown rice
1 can coconut cream
1 can diced tomatoes
Fresh coriander optional
Curry paste:
2 large garlic cloves
3 cm piece of ginger, skin removed
Half red capsicum
1 red chilli (seeds removed if you don’t like heat)
2 spring onion white ends only
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground coriander
3 tbsp olive oil
Juice of 1/2 lime
Method:
Put your rice on to cook following packet instructions.
In a heated frypan add a dash of olive oil and brown your chicken. Remove and set aside when done.
While this cooks, add all the paste ingredients into a food blender and blitz into a paste. Set aside.
Once you have set your chicken aside return the pan to the heat and add the paste to the pan and cook for around 3 minutes until fragrant.
Add in the coconut milk and diced tomatoes and bring to a simmer.
Add in the sweet potato and cook for around 8 minutes.
Add in the broccoli and capsicum and cook for another 6 minutes.
Add the chicken back in as well as the spinach. Season with salt and pepper to taste. Cook for 4 minutes.
While this cooks serve your rice. Top with the delicious curry and fresh coriander.