Clean Eats: Coconut Chicken & Spinach Curry

I am a huge fan of curry and luckily it’s incredibly easy to alter any curry recipe to make it lighter and healthier. By substituting light coconut milk in the place of full fat coconut milk or cream, you’re dramatically reducing the calorie count and also giving your body something much more nutritious. You can pack this curry recipe with any vegetables you want and it’s simple to turn it into a vegetarian dish by adding chickpeas. You can serve it with brown rice, quinoa or even just on a wholemeal chapati with some low fat greek yoghurt.

Serves 2

Ingredients:

2 large chicken breasts (cut into bitesize chunks)
1 red onion (finely chopped)
3 garlic cloves
red chilli (add to suit your heat preference)
1 teaspoon tumeric
1 teaspoon ground coriander
1 teaspoon cumin
half a teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon Garam Masala
1 teaspoon medium curry powder
half a can of light coconut milk
200ml low sodium chicken stock
2 large handfuls of washed spinach
half a head of broccoli cut into small florets (steamed for 2-3 mins)
1 tablespoon chopped coriander

Directions:

Melt 1 tablespoon of raw coconut oil, then add the onions, all of the spices and the chilli to the pan. Saute this mixture for about 3-4 minutes then add the garlic and chicken. Once the chicken has been sealed, add the light coconut milk and chicken stock together with the spinach and steamed broccoli. Turn the heat down very low and allow it all to reduce down and concentrate for about 10-12 mins. Stir in the coriander and remove from the heat.

Serve with brown rice.