Spice up your evening with this awesome curry! It’s incredibly quick and easy to make, plus the added vegetables and potatoes mean you can nail the lot in one pot – BOSH!
1 tbsp olive oil
2 garlic cloves, finely chopped
4 spring onions, chopped
1 onion, peeled and chopped
1 dice size cube of fresh ginger, peeled and finely chopped
½ tsp crushed chilli flakes
1 tbsp of fresh thyme, roughly chopped
6 new potatoes, sliced
2 carrots, sliced
4 skinless chicken breasts or 6 thighs diced, chopped into peices
2 tbsp medium or hot curry powder
½ tsp all spice
1 tsp salt
1 tsp freshly ground black pepper
1-2 cups of water or bone broth
Large handful of spinach
Optional: Tapioca flour or arrowroot to thicken
Handful of fresh coriander
Heat the olive oil in a large saucepan on a medium heat before adding the garlic, spring onions, onion, ginger, chili, fresh thyme, potatoes and carrots and stir through. Sauté for 3-4 minutes until the onions and other vegetables start to soften.
Add the chicken and sauté for another 2-3 minutes until the chicken starts to brown, add the curry powder, all spice, salt and pepper and stir through coating all the ingredients in the spices.
Now begin to add the water, its important you do this gradually otherwise to keep the sauce a thick consistency. Start with 1 cup and then add a little more if you need to. Bring to a simmer and cook for 30 minutes.
Add the spinach and coriander (save a little for topping) and stir through until the spinach has wilted. If desired thicken with tapioca flour or arrowroot (mixed into a paste with a little water).
Season to taste if required and serve with rice or cauliflower rice. Top with the remaining coriander.