Ingredients
- 1 tablespoon oil
- 500 g 18oz chicken breast or thigh cut into 3cm pieces
- 1 onion diced
- 2 garlic cloves crushed
- 1 green chili seeds removed and chopped finely
- 2 teaspoon finely grated ginger
- 2-3 tablespoon mild chili paste I used Tandoori and the recipe used Tikka Marsala
- 400 g 14oz can diced tomatoes
- 400 g 14oz can lcoconut milk
- 2 tablespoon macadamia or cashew butter
- coriander to serve
- 2 carrots peeled and sliced in 2cm chunks
- 100 g 3.5oz baby spinach leaves
- rice to serve
Instructions
- Pre-heat the oven to 190C (374F) fan-forced.
- Heat the oil in the bottom of a medium sized oven-proof dish (that has a lid).
- Saute the onion until it begins to turn transparent and then add the garlic, ginger and chili.
- Cook for 2 minutes, stirring and then add the curry paste. Cook, stirring until it is lovely and fragrant then add the chicken and carrots.
- Stir in the chicken until it is coated in curry paste and then cook until it is sealed.
- Add the tomatoes, coconut milk and macadamia butter and stir them through.
- Bring the pot to a boil, put the lid on and then transfer it to the oven to cook for 45 minutes or until the chicken is cooked through and the sauce nice and thick.
- If it's not quite thick enough, put the pot back on the stove to simmer without the lid.
- Stir through the spinach leaves and coriander and serve with rice.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
