COCONUT CHICKEN CURRY BOWL

Winter is well and truly on its way and nothing beats getting home from a long day in the office, to a warming and nourishing coconut curry bowl. 

This is one of my favourite recipes, it is bursting with plentiful flavour and nutrition and I can't get enough of it at the moment! I gave the recipe to a friend who was throwing a dinner party and it went down a treat with them all! 

Coconut milk is great for making rich, creamy sauces and is a really good addition to the diet for those who are unable to have dairy. The nuts and seeds in this dish gives it a really delicious crunch, as well as adding lots of nutritional value. 


Ingredients (serves two)

1 cup brown rice
1 can coconut milk - Try my homemade coconut milk.
2 chicken breasts – diced
1 onion – chopped
1 clove of garlic – chopped
Approx. 1cm of fresh ginger - chopped finely
5 broccoli florets - chopped
Big handful of spinach
1 tbsp. olive oil
Handful of almonds
A sprinkle of coconut flakes and pumpkin, sunflower and sesame seeds to top
Salt and pepper to taste

Method

Add rice into saucepan with water and boil for approx. 30 mins (until liquid is absorbed and the rice is soft and fluffy).

Whilst the rice is cooking, chop the almonds into small chunks and add them into a frying pan and roast for approx. 1-2 mins. Then place to one side.

In one saucepan add the spinach, broccoli, ginger and coconut milk and keep on a slow simmer for approx 8 minutes.

In a separate pan fry the onions, garlic and chicken with the olive oil, until cooked.

Transfer the coconut milk sauce in the pan with the chicken and stir for 1 min.

Drain the rice and serve in a bowl, add the chicken and sauce to the bowl and sprinkle with almonds, seeds and coconut flakes.

Have a wonderful day.

Charlotte x