Spinach and Chicken Curry

INGREDIENTS

1 tablespoon coconut oil

1 onion

2 garlic cloves

10g fresh root ginger

2 teaspoon ground cumin

2 teaspoon ground turmeric

6 cardamom pods, seeds only

Pinch of black pepper

4 chicken breasts

400ml coconut milk

2 teaspoon light muscovado sugar

500g Spinach

50g rice per person

METHOD

1. Dice the onion, crush the garlic, chop up the ginger and dice the chicken.

2. Place a large frying pan over a low heat, add the coconut oil and fry the onion for 5 minutes, or until it is soft.

3. Stir in the garlic, ginger and spices.

4. Add the chicken and cook it gently for 12 minutes, or until cooked through.

5. Pour in the coconut milk and stir in the sugar. Continue to cook for 3-4 minutes before adding the spinach.

6. Meanwhile, cook the rice.

7. Serve the curry on top of the rice.