20m prep

25m cook 4 servings
587 calories per serve

• 2 tbsp Virgin Olive Oil
• 550 – 600g Chicken Thighs
• 1/2 tsp turmeric
• 2 tsp brown mustard seeds
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 Spanish onion, sliced
• 2 garlic cloves
• 2 tsp finely grated fresh ginger
• 2 red chillies
• 400ml can coconut cream
• 500g broccoli, chopped
• 2 Fresh Limes
• Fish sauce
• 100g baby spinach leaves

The Curry

Chop the chicken into 3 cm chunks Heat half of the oil in a large frying pan or wok over high heat stirring occasionally, for 3-4 minutes or until browned. Remove. Repeat with the remaining chicken.

Slice the onion thinly and add along with the remaining oil to the fry pan. Cook stirring, for 3-4 minutes or until softened. With this is cooking crush the the garlic and add to the pan along with the grated, ginger , chilli finely chopped (remove the seeds if you like it less spicy), coriander, turmeric , cumin and mustard seeds, stirring, for 2 minutes or until aromatic. Pour in the coconut cream and add the chicken. Bring up to the boil then reduce heat to low. Simmer for 20 minutes with the frying pan partially covered or until the chicken is tender.

When the curry is done squeeze over the limes and add a splash of fish sauce to suit your taste. Sprinkle over the spinach and serve with the broccoli rice.

Broccoli Rice

Place the Broccoli in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl then simply cover and microwave on HIGH for 2-3 minutes or until just tender.