Healthspan Head of Nutrition Rob Hobson July 14, 2017

As well as spices such as turmeric, this delicious curry is a great source of B vitamins. These are essential for the conversion of food into energy as well as maintaining a healthy nervous system and clear skin. Each serving also provides a rich source of highly-concentrated minerals, including iron and magnesium, to help combat tiredness and fatigue.

Serves: 4

500 calories per serving


• 2 tbsp extra virgin coconut oil (or olive oil)

• 1 large onion, finely diced

• 3 garlic cloves, minced

• 1 inch piece of ginger, minced

• 1 red chilli, finely diced

• 1 ½ tbsp ground coriander

• 2 tsp ground cumin

• 1 tsp turmeric

• ½ tsp ground black pepper

• 3 plum tomatoes, chopped

• 250ml chicken stock (low sodium)

• 4 chicken breasts, cut into bite-sized pieces

• 125ml coconut milk

• 100g frozen peas

• ¼ tsp ground cinnamon

• ¼ tsp ground cloves

• 1 handful fresh coriander, roughly chopped

• 200g brown rice


1. Heat the oil in a large deep-sided frying pan over a medium heat. Add the onions and cook for 5 minutes until soft.

2. Add the garlic, ginger and chilli, cooking for 1 minute.

3. Add the ground coriander, cumin, turmeric and black pepper and cook for 1 minute.

4. Add the tomatoes and chicken stock. Cook over a medium heat for 5 minutes until the tomatoes have softened.

5. Add the chicken and simmer uncovered for about 10 minutes, stirring occasionally.

6. Add the coconut milk and cook for a further 15 minutes until the sauce thickens and the chicken is thoroughly cooked. Add the peas, cinnamon and cloves, then simmer for a further minute.

7. Remove from the heat and add the fresh coriander. Serve with boiled brown rice.



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