Ingredients
- 3 tablespoon extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 4 large cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1 tablespoon garam masala spice
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika (sweet)
- 1/2 teaspoon cayenne powder
- 1 teaspoon sea salt
- generous sprinkle of freshly ground black pepper
- 500-600 g boneless skinless chicken breast halves (preferably organic), cubed
- 1 tablespoon tomato paste
- 1 x 400 g can organic diced tomatoes
- 1/2 cup chicken broth (125 ml)
- 1 x 200 ml can organic coconut milk
- 3 generous handfuls spinach, trimmed and chopped
- freshly chopped cilantro, to garnish
To serve:
- wholegrain basmati rice
Instructions
- Heat the olive oil in a wok or deep pan over medium heat to medium-high heat. Add the onions, garlic and ginger, along with the garam masala, curry powder, coriander, paprika, cayenne, salt, and pepper. Stir to combine and cook, stirring occasionally, until the onion softens.
- Add the cubed chicken breast and the tomato paste to the pan. Cook for a few minutes to brown the chicken a little. Stir in the diced tomatoes and chicken broth. Cover with a lid and simmer for 20 minutes over medium to medium-low heat.
- Add the coconut milk and mix to combine. Continue to cook on a low simmer for 10 minutes. Then add the spinach and cook for 1-2 minutes, until wilted. Garnish with freshly chopped cilantro and serve the garam masala chicken over whole grain basmati rice. Enjoy!
Nutrition
Notes
- If you prefer a creamy tasting curry, try using coconut cream instead of coconut milk.
- I like to serve this garam masala chicken with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Couldn’t be easier!