Ingredients
1 tbsp fresh ginger/ 2 tsp ground ginger (skip it for dinner)
3 tbsp curry powder
1 medium sweet onions
3 cloves of garlic
2 tbsp coconut oil
400 g diced chicken breast
2 medium carrots, cut into sticks
150 g natural yogurt
150 ml water
A couple of strands of saffron (optional)
250 ml of coconut milk
1 tsp salt
1 tsp brown sugar
1 tsp lemon juice
4 cups fresh spinach leaves
1/2 cup cilantro
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently. Add the carrots and cook for 1 minute.
- Add the garlic, ginger, and curry powder and cook for about 1 minute, or until fragrant; stir frequently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the yogurt and water mixture (optionally add saffron) and cook covered for 10 minutes.
- Add the coconut milk, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes.
- Add the spinach, lemon juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Curry powder
- 1 1/2 tablespoons ground coriander seeds
- 1/2 tablespoons ground cumin seeds
- 1/2 tablespoon ground turmeric
- 1/2 teaspoons ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom