Summer Curry
Ingredients (serves 2)
4-6 chicken thighs (dependent on size) – you can do this dish with chicken thighs on the bone or diced)
1-2 dsp rapeseed oil or coconut oil
1 onion
2 sticks of celery
2 clove of garlic
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
pinch cayenne pepper
2 tbsp root ginger finely grated
100g sugar snap peas (topped and tailed)
150g young spinach
1 tinned chopped tomatoes
250ml chicken stock
Small bunch of fresh coriander
Small bunch of fresh mint
Lime
Salt and pepper to taste
Method
Put the oil into a deep pan and heat. Add the chicken and cook until coloured. Lift onto a plate and set aside.
Finely chop the onion, celery and garlic and add to the oil remaining in the pan and cook slowly with the lid on until the onion is starting to turn transparent. Add the ginger, coriander, cumin, turmeric and cayenne pepper and stir for 2-3 minutes.
Stir in the chicken, tomatoes, chicken stock and sugar snap peas. Bring to the boil and allow to simmer for 20 minutes stirring occasionally.
Finally add the chopped spinach, salt and pepper to taste and cook for a further two minutes before serving with the freshly chopped coriander, mint and squeeze of lime.
