What You Need:
Large Handful Kale or Spinach
2 Cloves Garlic
2 Tblns Mild Curry Powder
3 Tsps Garam Masala
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/4 Tsp Mild Chilli Powder
1/2 Tsp Fresh Grated Ginger
400ml Light Coconut Milk
300g Chicken Fillets
2 Sweet Potatoes
Fresh Parlsey (to garnish)
What To Do:
Get everything ready. It sounds like a lot but all these ingredients are so handy to have on the spice rack at home.
In a bowl mix all the spices, salt and ginger.
Chop onion and sweet potato and fry in some coconut oil for 4-5 mins. You are better off using a big pan or pot as everything is going to end up cooking in the one.
Add the garlic and spice mix and stir through.
Add Spinach, coconut milk and water and bring whole mixture to the boil and reduce heat to a simmer.
While this is happening cut chicken in to large strips and fry off lightly in a separate pan.
Add chicken to your curry pot, place the lid on top and cook for 20 minutes.
Remove chicken pieces and using two forks tear the fillets into pieces, return to curry pot and cook for a further 10-15 mins.
Serve with some brown rice and top with freshly chopped parsley.