Indian chicken

45 MINUTES | SERVES 2 | EASY | LC GF

Chicken is bathed in fresh Indian flavours in this wonderful anti-inflammatory dinner.

chicken thighs fillets 250g, cut into large chunks cornflour 2 tbsp coconut oil 2 tbsp garlic 1 clove, crushed onion 1, thinly sliced ginger 1cm piece, grated curry leaves 4 star anise 2 curry powder or garam masala Ω tsp ground turmeric Ω tsp ground coriander 1 tsp coconut milk Ω x 400g tin baby spinach 2 large handfuls button mushrooms 8, halved cherry tomatoes 8, halved coriander a handful, chopped cauliflower rice to serve

• Dust the chicken pieces in cornflour and lots of seasoning. Heat 1 tbsp of coconut oil in a large pan and fry the chicken pieces for 3 minutes or until they are lightly golden. Remove from the pan onto a plate.

• Add the remaining tbsp of oil then add the garlic, onion, ginger and spices, and cook for 3 minutes or until the onion is translucent.

• Add the coconut milk, bring to the boil, then reduce the heat to a gentle simmer. Add the chicken, spinach, mushrooms and tomatoes. Simmer, uncovered, for 15 minutes or until the chicken is completely cooked through. Top with coriander and serve with cauliflower rice, if you like

PER SERVING 254 KCALS | FAT 6.9G | SATURATES 4.6G CARBS 15G | SUGARS 7.2G | FIBRE 1.7G PROTEIN 32.3G | SALT 0.5G