Gut-friendly coconut chicken curry
Preparation time: 45 minutes
2 tbsp coconut oil (medium chain fatty acids are healthy fats that are more easily digested)
1 large onion, finely chopped (prebiotic fibre)
3-4 cloves garlic, crushed or finely chopped (prebiotic and anti-inflammatory)
1 inch piece of fresh ginger, grated (anti-spasmodic)
1 tsp turmeric powder (anti-inflammatory)
1 tsp cumin powder (stimulates digestion)
1 tsp coriander powder (gut-calming)
1 red pepper, chopped (fibre to support digestion)
400g diced chicken (lean meat for easier digestion)
1 400ml can coconut milk (medium chain fatty acids)
2 tbsp flaked almonds (prebiotic effects)
3-4 handfuls fresh spinach leaves (fibre)
handful of fresh coriander, chopped
- Heat the coconut oil on a medium heat and fry the onions and garlic until softened.
- Add ginger, turmeric, cumin and coriander and fry for 1-2 minutes.
- Add the chicken and cook for around 5 minutes until cooked on all sides.
- Add red pepper and fry for another few minutes.
- Add coconut milk and allow to simmer for 20-25 minutes to ensure the chicken is cooked, adding the flaked almonds and fresh spinach leaves for the last minute to allow the spinach to wilt.
- Garnish with the fresh coriander and serve with brown basmati or wild rice.