We love a good family meal, and one that's easy on the pocket. This delicious, mild curry is a dinner the whole whanau will love. A creamy, gently spiced sauce blended with our Almond Butter and served with hot, steamed rice.
Ingredients:
1 Tbsp coconut oil
2 cloves of galric, crushed
1-2 Tbsp ginger, finely grated
2 tsp garam masala
3 tsp curry powder
1 can coconut cream
1 Tbsp soy or tamari sauce
1 Tbsp lime juice (or a fresh squeeze)
1-1.5kg chicken breast
1 can of chickpeas, drained (optional)
1 cup broccoli florets
1 cup frozen peas
1 cup spinach leaves (to add at the end)
Steamed rice to serve.
Method:
Prep chicken and cut into bite sized pieces.
Heat coconut oil in pan over a medium heat. Once warm add garlic, ginger, garam masala, curry powder and saute until soft and fragrant.
Add chicken, quickly tossing to coat in the spice mix.
Add coconut cream, almond butter, soy sauce (or tamari if using) and lime juice. Bring to a simmer and mix ingredients together.
Add chickpeas (if using), frozen peas and broccoli and simmer for 15 minutes. You may wish to thin the sauce with a little extra water or milk as needed.
Get your rice started. 1 cup of rice and 1.5 cups of water. Bring to a boil, then take down to a simmer with the lid on. When it's done, turn off the heat and let it sit for a few mins before fluffing with a fork.
Just before you are ready to serve up the curry, turn the heat off and add in the spinach leaves. Stir through the sauce and sit as you dish up the hot rice. Spoon the chicken curry over the rice and enjoy!
Make it go further by adding extra veggies, or naan bread on the side.
Happily serves a whanau of 4 + maybe some leftovers!
