CHICKEN CURRY
INGREDIENTS:4 organic chicken thighs
1 onion - chopped
2 cloves garlic - crushed
2.5cm ginger - grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli flakes
1 tin crushed tomatoes
1 small bunch coriander - incl. stalks
200g spinach
Juice of 1 lemon
METHOD:Melt coconut oil in a large pan over medium heat. Brown chicken on each side. Add onion, garlic, ginger and spices to the pan and season with salt. Stir until fragrant. Add tomatoes, chopped coriander stalks (use leaves to garnish) and 250ml boiling water and simmer for 20 minutes. Check chicken is cooked. Add spinach and lemon juice and stir through. Check for seasoning.