Sometimes you just need an easy meal that doesn’t require too much effort or preparation. This meal came about because I had some coconut yoghurt that needed using up along with some chicken thighs.
You will need to allow the chicken to marinade, but that would be the hardest part.
If you want to add more vegetables, then you can, obviously. Also, if you’re a vegetarian then you can replace the chicken with tofu.
350 grams chicken thighs, cut into large chunks
100 grams coconut yoghurt (if you can’t find coconut yoghurt, combine shredded coconut with Greek yoghurt)
1 tbsp curry powder
1 tsp cumin
1 tsp turmeric
50 grams spinach
rice, to serve
- Combine yoghurt with curry powder, turmeric, cumin, salt and pepper. Place chicken in an air-tight container, and coat in the yoghurt mixture. Make sure all of the chicken is covered completely. Place the sealed container in the fridge and allow to marinate for at least 4 hours, preferably overnight.
- When ready, drizzle olive oil in a frying pan, over a medium heat. Place the chicken into the hot pan, cook for 5 minutes, turning the chicken to ensure even cooking.
- Add the spinach to the pan, and cook for a further 5 minutes. If the pan gets a bit dry, add a few splashes of water. Once spinach is wilted and chicken is cooked through, divide onto to dishes. Serve with rice.