Clean Eating Chicken & Spinach Curry

Curry in a hurry is a winner for everyone in our house. We all get to enjoy some delicious comfort food and I don’t have to spend long in the kitchen to make it. Hurrah!

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My sister moved into our village this weekend. She has been living about an hour and a half away from us for the past 3 years so it has been a very exciting few days helping her get settled in. We haven’t lived this close to each other since we left home and got married 9-10 years ago, so we are definitely making the most of being able to pop in on each other whenever we like.

Even on the evenings we have planned to do our own thing, we have ended up at each others house for one reason or another. I mentioned I was making this curry for dinner on Saturday and just like magic she was there to enjoy it with us. Having her around makes every meal taste instantly better. 🙂

This curry is light but satisfying. You could add any extra vegetables you like, like peas, courgette, cauliflower or mange tout etc. Make it like I do, or make it your own. Either way I hope it is a winner around your dinner table too.

You may also like:

• Clean Eating Chicken & Sweet Potato Curry
• Clean Eating Chicken Bhuna
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Clean Eating Chicken & Spinach Curry

By The Kitchen Shed Published: March 29, 2016

• Yield: 4 Servings

This curry is light but satisfying. You could add any extra vegetables you like, like peas, courgette, cauliflower or mange tout etc.

Ingredients

• 1 teaspoon Oil of choice I used Avocado Oil
• 200 grams Mushrooms quartered
• 1 Onion halved and sliced into thin wedges
• 4 Chicken Breasts diced
• 3 Garlic Cloves minced/finely grated
• 2 Tablespoons Mild Curry Powder
• 1 teaspoon Onion Powder/Granuals
• 1 teaspoon Garlic Powder/Granuals
• 1/4 - 1/2 teaspoon Sea Salt Flakes
• 1/4 teaspoon Mild Chilli Powder or more to taste
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Turmeric
• 200 ml Coconut Milk I used a 50g sachet of creamed coconut with 200ml water
• 200 ml Water
• 80 grams Fresh Spinach Leaves

Instructions

1. Place the oil, mushrooms and onion into a saucepan and soften for 3-5 minutes.
2. Add the diced chicken breasts and cook until no longer pink.
3. Add the garlic, salt and spices and stir.
4. Add the coconut milk and water and bring to the boil.
5. Allow to simmer over a medium heat for 20 minutes to reduce down a little.
6. After 20 minutes, add the spinach leaves and stir. Cook for a further 5 minutes.
7. Serve over wholegrain rice.

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