Coconut Chicken Curry Stew

Ingredients

• 1 tsp (5 ml) coconut oil
• 1/2 small onion, chopped (40 g)
• 1 clove garlic, minced (3 g)
• 1 tsp (3 g) fresh grated ginger
• 2 tsp (4 g) gluten-free curry powder
• 5 oz (140 g) chicken breast, cut into bite-size pieces
• 1/2 cup (120 g) canned diced tomatoes
• 1/3 cup (80 ml) unsweetened coconut milk, plus 1/4 cup (60 ml) water
• 1/2 cup (80 g) canned chickpeas, rinsed
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 cup (30 g) baby spinach
• 1 tbsp (5 g) chopped cilantro

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the coconut oil in a small pot over medium heat. Cook the onion for 3 minutes, until soft.
2. Add the garlic, ginger, and curry powder and stir for 1 minute, until fragrant.
3. Add the chicken and stir to coat, then add the tomatoes, coconut milk, water, chickpeas, salt, and pepper.
4. Simmer for 12–15 minutes, until the sauce thickens and the chicken reaches 165°F (74°C) inside.
5. Stir in the spinach until it wilts and top with the cilantro.