This healthy chicken curry is a delicious weeknight meal or as a weekend meal-prep idea, especially as the flavour of the sauce develops after a day in the fridge. The additions of chickpeas, roasted sweet potato and spinach bring so much flavour and texture to the creamy coconut-tomato sauce. Served with a side of brown rice (or maybe some protein bread!), you’ll find it hard to resist going in for second servings.
Heat ½ tbsp of the coconut oil in a deep frying pan or wide pot. Add the onions and a pinch of salt and cook over a medium low heat, stirring occasionally, until softened and starting to brown - around 10 minutes.
Stir in the garlic and ginger and cook for 1 minute more. Add the tomato paste and cook for a further 2-3 minutes until darkened. Pour in the chopped tomatoes and spices along with 250ml water.
Pour the contents of the frying pan into a blender and blitz until smooth (alternatively pour into a bowl and use a hand blender to blitz until smooth).
Wipe out the pan and return it to the heat. Add the remaining ½ tbsp coconut oil along with the diced chicken breast. Cook over a medium heat, stirring occasionally, until the chicken is lightly browned. Add the sweet potatoes, chickpeas, coconut milk and the blended sauce. Bring to a boil then turn down to simmer for 10 minutes until slightly reduced.
Stir in the baby spinach until wilted. Taste the curry and season with salt, as needed.
Cook the rice according to the packet and serve with the curry. You can add fresh coriander, sliced chillies and yogurt on top if you want.
Try serving with a side of homemade protein naan to soak up all that delicious sauce.
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