This recipe was so simple to  make and I was surprised because I had never made a curry sauce before from scratch thinking it would be quite complicated and lengthy! These are always the kind of thoughts going through my head when wanting to make a recipe, and then choosing to blog about it because first and foremost the recipes have to be easy on your time as I know you don’t always have that much of it.

The secret I think to making a good curry sauce is to invest in a good curry powder ahead of time. For this recipe I chose Waitrose organic curry powder which contains a mix of ground turmeric, coriander seed, fennel, black pepper, mustard powder and cumin. Do be warned though – curry powder stains EVERYTHING so be sure to not get it on anything you don’t want to turn yellow – permanently!

Ingredients

  • 4 tablespoons of organic coconut oil (I prefer Pukka’s Coconut Oil)
  • 1 chopped organic onion
  • 1 crushed organic garlic clove
  • 3 teaspoons organic curry powder
  • 1 carton of organic chopped & peeled tomatoes (approx 300-400g)
  • 4 skinned organic chicken breasts
  • 450g bag of organic baby spinach
  • 1 sachet of creamed coconut (available at Waitrose, Tesco and other good supermarkets)
  • 1 bunch fresh organic coriander (optional)
  • 1 fresh organic lime (optional)

Recipe

  1. Start by heating your coconut oil in a large wide pan. Once the oil has melted add your chopped onion and garlic clove, then cook for 10minutes on a medium heat.
  2. Next, stir in the organic curry powder and cook for a further 3 minutes, then add the tin/carton of organic chopped tomatoes.
  3. Keep cooking and stirring until the sauce is thick.
  4. Cut your organic chicken breasts into 2 cm pieces and add to the sauce.
  5. Cook the chicken breasts until they become coloured (white), then gradually stir in the whole bag of organic spinach.
  6. Add 1 sachet of creamed coconut, you will need to crumble it into pieces as it starts off as a solid block.
  7. Then simmer on a low/medium heat for approximately 15 minutes, or until the chicken is thoroughly cooked which is when the chicken is completely white, no pink meat showing at all, and the juices that run from the chicken come out clear.
  8. Optional but well worth it in my opinion – at this point you would want to add your fresh coriander and a dash of fresh lime if you are using it. These ingredients give it a nice fresh, zingy kick!
  9. Voila! Now serve with a side of organic short grain brown rice, a sprinkle of fresh coriander on top (if you are using it) and/or a gluten free, dairy free naan bread.

Let me know what you thought of my organic tomato based dairy free chicken and spinach curry sauce recipe in the comments box below. We thoroughly enjoy it on these cold winter nights! Plus, it tastes even better the next day for lunch so why not make extra?..