Servings: 4 · Prep Time: 20 mins · Cooking Time: 20 mins
Total Time: 40 mins
There's something about homemade curries that always leaves me coming back for more. The flavour, the colour, the warmth and the different ingredients. I absolutely love getting in the kitchen with my family and creating dishes that are not only good for the body, but good for the soul too. When I say 'soul' what I really mean is creating a dish that provides you with joy when you get in the kitchen - seeking pleasure out of the food you're cooking for your family. That's what cooking delicious food should be about, right? This chicken, chickpea and sweet mango primal curry a family favourite. It's a delicious combination of sweet and spicy (just a hint) and has a lovely amount of creaminess - thanks to the coconut milk. Coconut milk, unlike cow's milk, is completely lactose free, which also makes this a dairy free curry. While Primal Cure is not anti-organic cow's milk, coconut milk is definitely more beneficial to our overall health.
- Olive oil (1 tbsp)
- Cumin seeds (1 tbsp)
- Chilli flakes (3/4 tsp)
- Turmeric (2 tsp)
- Fresh coriander (Handful)
- Ginger peel (1 1/2 tsp)
- Garlic (2 cloves, diced)
- Mango (1 large, diced)
- Chickpeas (1x 400g can)
- Chopped tomatoes (1x 400g can)
- Coconut milk (1x can)
- Spinach (1 bag)
- Chicken breasts (2, cooked)
- Chicken thighs (3, cooked)
- Onion (1, diced)
- Cauliflower (1, blitzed into rice)
- Salt and pepper (To taste)
Begin by heating a large pan with extra virgin olive oil. Heat until hot and then add the
cumin seeds and toast them for a few minutes. Be careful not to burn them!
Add the onions and cook until brown. Add the ginger, garlic, chilli flakes, coriander and
turmeric then leave to cook for a few more minutes whilst stirring.
Add the cooked chicken, chickpeas, tin of tomatoes and coconut milk, stir and bring to the
boil. Add the salt and season with some pepper. Leave to simmer for 10-15 minutes.
Whilst this is cooking, move on to cook your cauliflower rice by popping it in a pan with a
little extra virgin olive oil on medium heat. Cook for 5 minutes.
Once done, add the spinach to your curry and leave it to wilt for a few seconds/minute and
then stir into the rest of the mixture. Serve up with the side of cauliflower rice just before
the spinach becomes too limp. Enjoy!