GOAN CHICKEN AND SPINACH CURRY


In these times of restricted travel and self isolation let me transport you to Goa via your tastebuds…….


  • Cals
  • 456
  • Protein
  • 48g
  • Carbs
  • 48g
  • Fat
  • 8g per serving

1 medium onion

1 tbsp fresh ginger finely chopped

2 tbsp curry powder

1 tbsp ground coriander powder

1 can chopped tomatoes (400ml)

1 tin coconut milk

50g tomato past

4 large chicken breasts

200g spinach

TO SERVE

microwave brown rice

2 tbsp mango chutney

1 tsp curry powder

2 tbsp 0% yoghurt

1. In a deep pan on a medium heat add a splash of oil and the onions and ginger, cook

for 3 minutes, add the curry powder and coriander and cook for another 2 mins.

2. Add the tomato paste, chopped toms and coocnut milk and bring to the boil, turn

the heat down to a simmer and cook for 30 minutes. Salt and pepper when ready. Stir

occasioanlly

3. When done place the chicken in a deep sided tray and cover with sauce (don’t go

mad). Cover with foil and cook in the oven on 200/Gas Mark 6 for 45 minutes. When

done, remove the chicken and place the sauce back with the rest. When the chicken

has cooled pull it apart with forks so it is shredded, add back into the sauce and bring

to the boil.

4. In a microwaveable tub add the rice, mango chutney and remaining curry powder

and combine, cook for 2 minutes when ready to serve.

5. Now that everything is ready add the spinach (don’t if you’re freezing)

6. Serve in bowls and drizzle the yoghurt over

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