Chicken Curry with Baby Spinach & Lemon

Chicken Curry with Baby Spinach & Lemon is a flavourful, dairy-free, tomato-based dish, perfect for family meals. Swap chicken with white beans, chickpeas, or butter beans for a vegetarian option; ideal for freezing and batch cooking.

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Chicken Curry with Baby Spinach & Lemon

Yield: 4

Author: Stephanie Rouillard

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Chicken Curry with Baby Spinach & Lemon is a flavorful, dairy-free, tomato-based dish, perfect for family meals. Swap chicken with white beans, chickpeas, or butter beans for a vegetarian option; ideal for freezing and batch cooking.

Ingredients

• 1 Tbsp coconut oil
• 4 large (150g each) chicken breasts
• 1 tin (400g) of canned tomatoes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 5cm piece of ginger, peeled and grated
• Juice of 1/2 lemon, and extra wedges for garnish
• 15g fresh coriander, roughly chop leaves & finely chop the stalks
• 200g baby spinach (or destemmed kale or swiss chard)
• 200mls boiling water
• Salt and black pepper, to taste
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp turmeric
• Seeds from 3 cardamom pods, crushed
• Pinch of chili flakes, or to taste

Instructions

1. Cut the chicken breasts into bite-size pieces.
2. Melt the coconut oil over medium heat. Once melted, add in the chicken pieces with a splash of water to prevent chicken from burning. Cook for about 2 minutes, gently turning the chicken to ensure all sides of the chicken pieces have started to cook.
3. Add in garlic, ginger, onion, salt and all of the spices. Mix them with the chicken and cook for 3 minutes or until fragrant. Keep stirring to prevent the spices from burning.
4. Add the tin of tomatoes, additional boiling water and the coriander stalks. Mix all ingredients together and then allow the ingredients to summer for about 20 minutes. Stir the dish through at about the 10 minute mark.
5. Check that the chicken has cooked through. Just before serving, add in the baby spinach and lemon juice. Cover the pan or pot with the lid to allow the spinach to wilt. This should take between 5 to 10 minutes. Cook until baby spinach is bright green and soft.
6. Garnish with lemon wedges and the coriander leaves to serve.

Nutrition Facts

Calories

210.24

Fat

3.98 g

Sat. Fat

2.23 g

Carbs

12.75 g

Fiber

3.53 g

Net carbs

9.23 g

Sugar

5.3 g

Protein

30.64 g

Sodium

180.4 mg

Cholesterol

66.7 mg

healthy, dairy-free, batch cooking, easy, quick

dinner

Indian

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