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.