Method
Ingredients
Ingredients
- 1 pouch Tilda White & Brown Rice
- 2 tbsp coconut oil
- 450g chicken breast, diced
- 1 large onion, diced
- 200g tinned, chopped tomatoes
- 3 tbsp mild curry paste
- 150ml water
- 150ml coconut milk
- 100g cashew nuts
- 100g fresh shaved coconut
- 200g fresh spinach
- 2 handfuls fresh coriander leaves, chopped
- 1 tbsp plain low fat yoghurt
Method
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Heat the coconut oil in a large pan and fry the onion for 2-3 minutes until soft
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Add the chicken and fry for a further 2-3 minutes
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Add the curry paste, cook for 2 minutes, add the water (if required) and chopped tomatoes. Season to taste
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ok for 10 -12 minutes then stir in the coconut milk
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Add the cashew nuts and fresh coconut, cook for 5 minutes adding the spinach for the last 2 minutes of cooking
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Stir in the yoghurt and coriander, serve with the cooked rice
