Anti-inflammatory chicken curry

About the recipe

Warm up with this comforting anti-inflammatory chicken curry, packed with tender chicken, sweet potato and a fragrant homemade curry paste. It's a nourishing dish that's perfect for a cosy midweek dinner or batch cooking for the week ahead.

You can easily adapt this recipe to suit your taste by swapping the chicken for chickpeas or tofu for a vegetarian option, or adjusting the spice level with extra fresh ginger or a pinch of chilli flakes. It's also a great way to use up any leftover vegetables you have in the fridge, such as courgette, cauliflower or kale.

This vibrant curry is rich in anti-inflammatory ingredients like turmeric, ginger and garlic, while the coconut milk adds a rich, creamy texture and healthy fats. Served with rice or cauliflower rice, it's a satisfying meal that's ideal for soothing joints and keeping warm on colder days.

Ingredients

For this recipe, you will need:

• 1 onion, finely diced
• Coconut oil for frying
• 4 chicken breasts, cubed
• 6 cubes of frozen spinach
• 1 large sweet potato, diced
• 1 packet (200g) green beans chopped in half
• 400ml can of coconut milk

For the curry paste:

• 4 cloves garlic, peeled
• 5cm knob fresh ginger, peeled and chopped
• 1 tbsp ground turmeric
• 2 tsp fennel seeds
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tbsp fish sauce
• ½ tsp sea salt
• 30ml hot water

Method

1. Make the curry paste by blitzing all the ingredients in a food
   processor or using a soup blender.
2. Pan fry the chopped onion in coconut oil until softened.
3. Add the curry paste and chicken, then stir to coat all the chicken.
4. Add the sweet potato, coconut milk and frozen spinach, and stir.
5. Cover and allow to simmer for 5-7 minutes until the spinach
   has defrosted, then add the green beans.
6. Continue to simmer with the lid off or partly off for10-15 minutes, until chicken and vegetables are cooked and sauce has reduced.
7. Serve with rice or cauliflower rice.