This week’s NutriPic recipe is here and I’m delighted with it! This chicken curry is packed with flavour, super easy to make and one of my favourite recipes, so ditch the take away this week and opt for my healthy, nutritious and delicious alternative.
I’ve served mine with cauliflower rice and tried a new recipe with some small tweaks by adding cayenne pepper to give it a bit of a kick and topped it with hazelnuts and raisins. It’s a taste sensation.
This curry is sure to be a hit for an evening with friends, you can make large batches to freeze or split the batch into a hot version by adding a few more chillies and a mild one without.
Step 1Heat the coconut oil in a frying pan, then season the chicken drumsticks with cayenne pepper and brown them for a few minutes on each side (until nice and golden). Remove from the pan and set to one side. In the same pan that the chicken was in, add all your spices and keep moving them to ensure they don’t burn. Let them fry gently on a medium heat for 1-2 minutes. Add the onions and fry for 2 minutes then add the garlic, grated ginger, chopped tomatoes, water and tomato puree. Fry for a further 2 minutes. Add the chicken back to the pan and bring to the boil, then reduce to a medium heat and simmer for 25-30 minutes. Add in the lemon juice and spinach and reduce to a low heat. Start making the cauliflower rice by adding the coconut oil to a frying pan then adding the grated cauliflower along with the turmeric, cayenne pepper and water. Fry for 2-3 mins then plate up and add your toppings. Remove the chicken from the heat, plate up, serve and enjoy!