Creamy Coconut Chicken & Bean Curry 🌿

This nourishing curry is rich in protein, full of gut-friendly fibre, and powered by anti-inflammatory spices.

It comes together in under 45 minutes and is perfect for batch cooking! Leftovers keep well in the fridge for 3 days and freeze beautifully for up to 3 months.

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients:

• 2 tbsp butter (or coconut oil)

• 1 onion, finely chopped

• 4 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 500 g chicken breast, cut into bite-sized pieces

• 1 can (400 g) red kidney beans, drained & rinsed

• 1 cup mushrooms, sliced

• 2½ tbsp curry powder

• 1 tsp ground turmeric

• 1 tsp ground cumin

• ½ tsp sea salt (or to taste)

• 2 tbsp tomato paste

• 1 cup (250 ml) low-salt, additive-free chicken stock or home-made bone broth

• 1 can (400 ml) full-fat coconut milk

• 1 tbsp maple syrup

• 2 handfuls baby spinach

• To serve: basmati rice (about 1 cup uncooked for 4 people)

Method:

1. Heat the butter in a large, deep pan over medium heat.

2. Add onion, garlic, and ginger. Cook for 3–4 minutes until softened and fragrant.

3. Stir in the mushrooms and cook for 3 minutes until lightly browned.

4. Add chicken pieces and cook for 5–6 minutes, stirring, until lightly golden on all sides (they don’t need to be fully cooked yet).

5. Sprinkle in curry powder, turmeric, cumin, and salt. Stir for 30 seconds to bloom the spices.

6. Add tomato paste and stir through. Pour in the chicken stock, coconut milk, and maple syrup. Stir well.

7. Add kidney beans. Bring to a gentle simmer and cook 15–18 minutes, uncovered, stirring occasionally, until chicken is cooked through and sauce thickens.

8. Stir in spinach until just wilted.

9. Serve hot, spooned over fluffy basmati rice.

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