Blog QUICK CHICKEN & TOMATO CURRY
QUICK CHICKEN & TOMATO CURRY
14 May 2018
...With quinoa & spinach...rustle up this belly-warming number in no time. Beautifully spiced chicken & tomato curry with spinach, served on healthy quinoa, and topped with a cooling yogurt.
-IN YOUR BOX-
1 garlic clove
100g cooked tomato
35ml Greek yoghurt
150g free-range mini chicken fillets
8ml Cape Herb & Spice Butter Chicken Exotic Spice
-WHAT YOU NEED-
Salt & pepper
STEP 1: Place a pot (that has a lid) with 125ml salted water and your quinoa, on a medium heat. Bring to a boil and then reduce the heat to a simmer. Pop on the lid askew, and cook the quinoa for about 10-12 minutes or until all the water has been absorbed and the quinoa is tender. Should you need to add more water, do so. Taste to test and drain on completion (be water-wise), if necessary. Season with salt.
STEP 2: Meanwhile, dice the onion. Peel and grate the garlic and rinse (be water-wise) the spinach and coriander. Roughly chop the coriander (leaving some leaves whole for garnish) and dice the tomato.
STEP 3: Place a saucepan (that has a lid) over medium heat with a generous drizzle of olive oil and a knob of butter. When the butter begins to bubble, add the onion, garlic and HALF of the Cape Herb & Spice Butter Chicken Exotic Spice blend. Fry off for 2-3 minutes, stirring occasionally. At this stage, add your cooked and fresh tomato and bring to a simmer for 3-5 minutes (lid off), stirring occasionally. Once your sauce has reduced slightly to a “curry-like” consistency, taste to test and season with salt and a dash of sugar/ xylitol if you fancy. Once you are happy with your sauce, add the chicken pieces, pop on the lid and cook for 4-6 minutes, until the chicken is cooked through. At this stage it is important to taste your sauce for heat preference and if it needs more of a kick, add some more Cape Herb & Spice Butter Chicken Spice.
STEP 4: Finally, stir in the spinach at the last minute until wilted. Should you need to extend your sauce, simply stir in a drizzle of water. Slice open a piece of chicken to check it is cooked, and remove from the heat on completion.Season to taste.
STEP 5: Just before serving, mix the drained quinoa with the chopped coriander (reserving the whole leaves for garnish), a drizzle of olive oil and some seasoning. Plate up a bed of quinoa, spoon over some chicken, tomato and spinach curry, dollop over some yogurt, and sprinkle over the remaining coriander leaves. NOM NOM!
Health nut | | Low carb | Klaudia Weixelbaumer | 30 minutes | 1 serving | Cook within 3 days
Recipe concept & photography by UCOOK. https://ucook.co.za/