Rose harissa chicken and spinach curry
I almost didn’t write this up as a recipe - after all it’s nothing complicated and fancy. Just 6 ingredients thrown together. However it’s been a winner in my house with all the family and so I thought I would share with you - after all we all need those quick and simple recipes to keep us going day in day out! To serve 4 or even 6 then just alter the amount of chicken breasts. My two teenagers seem to be going through a growth spurt at the moment so I often cook 6 chicken breasts for the 5 of us!
A glug of avocado oil
1 large onion, chopped
2 heaped tablespoons of rose harissa (we use Belazu)
5 chicken breasts, chopped into small pieces
1 large courgette, sliced and quartered
1 bag of baby spinach, finely chopped
400ml coconut milk
prep time: 10mins
cook time: approx 30mins
Heat the avocado oil in a heavy bottomed saucepan or casserole dish.
Add the onion and cook gently until golden - about 8-10 minutes.
Add the chicken and cook gently until coloured.
Add the rose harissa and stir everything together until well combined.
Add the courgette and coconut milk and stir again.
Cook over a gentle heat until the chicken is cooked - about 20 minutes.
Add the spinach and stir until wilted.
Remove from the heat and serve with brown rice.
the health boost tip
We always choose organic or free range chicken. Not only do the chicken have a better quality of life, but the meat has a better health profile. Chicken as well as being an excellent source of protein is also a great source of B vitamins and minerals such as selenium, phosphorus, zinc and copper.