Winter is the perfect time for warm and spicy dishes. This quick chicken curry hits the right spot and is perfect for those who are excluding dairy products from their diet! The original recipe is from an online blog called The Endless Meal and this is my spin on the original, I didn’t change much except for making a few small adjustments to some of the quantities. Serve it with the cauliflower ‘rice’ with red pepper and leeks recipe. Delicious!

The sauce is not super thick, so use the cauliflower rice to scoop up that flavour or whip out a spoon!

Ingredients

• 2 tablespoons coconut oil
• 1 small onion, finely chopped
• 6 garlic cloves, chopped
• 2 tablespoons ginger, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon cayenne pepper (optional)
• 600g chicken breasts, cut into strips
• 400g can of chopped or crushed tomatoes
• 400ml can of coconut cream
• 2 teaspoons sea salt
• 200g cherry or rosa tomatoes, cut in half
• 10g coriander leaves, chopped

Method

1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion to the pan and sauté until soft and translucent.
3. Add the garlic and ginger and cook for 1 minute, then add the remaining spices and cook for an additional 1 minute until fragrant.
4. Add the chicken, tinned tomatoes, coconut cream and sea salt to the pan and stir. Bring the curry to a slow simmer, then reduce the heat to medium-low. Simmer for 15 minutes stirring occasionally.
5. Once the chicken is cooked, take the pan off the heat. Add the halved tomatoes and chopped coriander leaves and stir. Add freshly ground pepper to taste.
6. Serve with cauliflower ‘rice’.