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:

  1. Put your rice on to cook following packet instructions.

  2. In a heated frypan add a dash of olive oil and brown your chicken. Remove and set aside when done.

  3. While this cooks, add all the paste ingredients into a food blender and blitz into a paste. Set aside.

  4. 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.

  5. Add in the coconut milk and diced tomatoes and bring to a simmer.

  6. Add in the sweet potato and cook for around 8 minutes.

  7. Add in the broccoli and capsicum and cook for another 6 minutes.

  8. Add the chicken back in as well as the spinach. Season with salt and pepper to taste. Cook for 4 minutes.

  9. While this cooks serve your rice. Top with the delicious curry and fresh coriander.