Curries are awesome! They taste amazing, are packed with anti inflammatory spices and are a great way to get a healthy dose of vegetables. We often use chicken thighs for curry as they are more flavoursome and often cheaper than chicken breast meat.
2 tsp garam masala
1 tsp Himalayan salt
2 onion roughly chopped
3 tomatoes quartered
3cm piece of ginger peeled and roughly chopped
5 garlic cloves peeled and roughly chopped
1/2-1 green chilli deseeded and chopped
2 tbsp coconut oil
600g skinless and boneless chicken thighs cut into cubes or strips
100ml double cream (optional or use coconut milk)
Steam your spinach for about 2 mins until wilted. Strain off the excess water, reserve the cooking water before adding the spinach and about 100ml of the cooking water into a blender or food processor and blend until smooth. Place in a bowl and put to one side.
Add the garam masala, onion, salt, tomatoes, ginger, garlic, chilli and a little water to the same food processor and blend until smooth.
Heat the coconut oil in a pan on a medium heat and add the mixture you just made, stir it through and simmer for about 15 mins stirring occasionally.
Add the chicken, spinach and cream, stir through thoroughly before cooking for another 15 mins until the chicken is cooked through, stir occasionally.
Serve with some cauliflower rice or white rice, top with some fresh coriander, a drizzle more cream and enjoy.