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Ingredients
4 servings
2 tspcoconut oil
2red onions
large
1 tspcumin
1 tspturmeric
1 Tspground coriander
¼ tspground cinnamon
4 clovesgarlic
finely chopped
1red chilli
deseeded and finely chopped
3 Tbspcoriander leaves
chopped
1 tspginger
grated
1lime
zest and juice
1 tsptomato purée
400glow fat tinned coconut milk
4chicken fillets
organic, chopped into bite- size chunks
2courgettes
large, cut in half lengthways then into bite- size pieces
2tomatoes
roughly diced
2 handfulskale
Instructions
Step 1
fuperpcher coconut chicken curry
Step 2
Method: Spoiler: this one's going to make your house smell pretty awesome for a long time.
Step 3
Heat 2 tsp coconut oil in a large pan and add the onion.
Step 4
Fry until soft.
Step 5
Add the spices, garlic, chilli, fresh coriander, ginger, lime zest and tomato purée; keep stirring for 2 mins before adding the coconut milk.
Step 6
Simmer for 10 mins.
Step 7
Next up, throw in the chicken, courgettes and tomatoes, cover and simmer for 20 mins, until the chicken is cooked and the courgettes tender.
Step 8
Squeeze in the lime, add the kale and let it soften for 2-3 mins.
Step 9
Serve in a big bowl - either on its own or with a good dollop of quinoa on the side.
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