Perfect for: Lunch, dinner, or meal prep
Time: 40 minutes
Servings: 3
🛒 Ingredients:
- 2 large chicken breasts, cubed
- 2 medium potatoes, peeled and diced
- 1 onion, diced
- 1 green bell pepper, chopped
- 1 tsp turmeric
- 1 tsp curry powder
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger (optional)
- 1 can lite coconut milk
- 1 tomato, diced (or ½ can chopped tomatoes)
- 1 tbsp olive oil
- Salt & black pepper to taste
- Optional: 1 handful fresh baby spinach
🔥 Instructions:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until it changes colour, then remove from the pot.
- Allow the pan to cool slightly, then add garlic and ginger. Sauté for about 30 seconds until fragrant. Add onion and bell pepper, cooking until softened. Deglaze the pan with a splash of water to lift any browned bits.
- Add potatoes, turmeric, and curry powder. Stir and cook for 4–5 minutes.
- Pour in coconut milk and stir through. Simmer on low heat for 10 minutes, then add diced tomato. Continue to simmer until potatoes are tender and chicken is cooked through (about 20–25 minutes).
- Optional: Just before serving, stir in fresh spinach until wilted. Season with salt and pepper to taste.
✅ Why it works: This curry combines lean chicken with nutrient-dense potatoes and vegetables, all simmered in creamy coconut milk for a balanced, hearty meal. The spices not only bring warmth and depth of flavor but also support digestion and overall wellness.
The tomatoes add a fresh acidity that balances the richness of the coconut milk, while spinach boosts both nutrition and colour.
