CHICKEN CURRY

PREP TIME 15 MINS COOK TIME 45 MINS SERVES 4

INGREDIENTS

● 2 tbsp ghee or coconut oil ● 4 chicken thighs or drumsticks, skin on

● 3 tsp ground cumin ● 2 tsp ground turmeric ● 2 tsp garam masala ● 2 tsp fennel seeds ● Pinch of dried or fresh chilli (optional) ● 2 large onions, sliced ● 6 garlic cloves, diced ● 2 tbsp tomato purée ● 4 large tomatoes, chopped ● 500ml vegetable stock ● 300g green beans ● 2 large handfuls of spinach ● ½ lime, juice ● Sea salt ● Black pepper ● Cauliflower, blended into rice ● Handful of flaked almonds ● 1 tbsp raisins

METHOD

1 Heat 1 tbsp of ghee or coconut oil in a pan over a medium heat. Season the chicken, then brown for a few minutes on each side until golden. Remove the chicken and set aside.

2 Lower the heat in the pan and add all the spices, including the chilli if using. Keep the spices moving so that they don’t burn and fry for 1 minute. 3 Add the remaining ghee or coconut oil and onions and fry for 5 minutes. Add the garlic, salt and pepper and the tomato purée. Increase the heat.

4 Return the chicken to the pan with the chopped tomatoes and the stock. Simmer over a medium heat, covered, for 35 minutes. Add a little water to loosen the sauce if needed.

5 Add the green beans and simmer for another 4 minutes. Turn off the heat and check the chicken is tender and cooked through. Add the lime juice and season to taste.

6 Place the spinach on top, cover with a lid and cook for 5 minutes.

7 Place the cauliflower in a heatproof bowl and microwave for 3 minutes on high. Toast the almonds in a frying pan and add them to the rice with the raisins. Serve with the chicken curry.