Balanced Coconut Chicken Thigh Curry

Nutrition per serve

Ingredients

• 125g freekeh
• 2clov garlic
• 1pcs tomato
• 300g chicken thigh fillets
• 10g vadouvan curry powder
• 200ml coconut milk
• 50g baby spinach leaves
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Cook freekeh
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop 2 garlic cloves. Cut the tomato into wedges. Cut the chicken into 2cm chunks. Combine the garlic, half the curry powder and 1 tbs vegetable oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
3. Step 3 — Brown chicken
   Heat a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 2 mins or until browned. Add the tomato and remaining curry powder and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk, 2 tsp soy sauce and 60ml (¼ cup) water to the chicken mixture and bring to the boil (see Make it spicy). Cover, then reduce the heat to medium-low and cook for 10 mins or until the chicken is cooked through. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Stir the spinach through the curry until just wilted. Divide the freekeh and chicken curry among bowls. Enjoy!
6. Step 6 — Make it spicy
   Our curry powder is mild, so if you like a kick of heat, add a pinch of chilli flakes to the curry in Step 4, or scatter over to serve if it's just for you.

Allergens

Sojabohnen, Gluten, Wheat, Sulfit