Cooking time: 35-40 mins
Serves: 2 plus a second serving
2 tablespoon coconut oil
2 garlic cloves finely chopped
3 spring onions chopped
1 onion peeled and chopped
1 diced size cube of fresh ginger peeled and finely chopped
½ – 1 scotch bonnet chilli finely chopped
1 tablespoon of fresh thyme de-stalked and roughly chopped
6 new potatoes sliced
2 carrots chopped
4 skinless chicken breasts or 6 thighs diced
2 tablespoon medium or hot curry powder
½ teaspoon all spice
1-2 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
1-2 cups of water
Large handful of spinach
Handful of fresh coriander
Heat the coconut oil in a large saucepan on a medium heat before adding the garlic, spring onions, onion, ginger, chili, fresh thyme, potatoes and carrots and stir through. Sauté for 3-4 minutes until the onions and other vegetables start to soften. Add the chicken and sauté for another 2-3 minutes until the chicken starts to brown, add the curry powder, all spice, salt and pepper and stir through coating all the ingredients in the spices.
Now begin to add the water, its important you do this gradually otherwise to keep the sauce a thick consistency. Start with 1 cup and then add a little more if you need to. Bring to a simmer and cook for 30 minutes.
Add the spinach and coriander (save a little for topping) and stir through until the spinach has wilted. Season to taste if required and serve either on it’s own or with rice or cauliflower rice. Top with the remaining coriander.