I love a good curry and it is always something I crave, when I come back from training camp. Making a curry to me is all about creating it from scratch, which means using spices and fresh herbs. I rarely use ready-made pastes because they just don’t taste as good. This is a simple masala recipe. I have used chicken but you could use any meat of your choice and lentils would also work well, for a vegetarian option.

Serves: 3-4

Prep: 20 mins

Cooking: 30 mins

Ingredients

1 tbsp olive oil

2 x onions, sliced

1 red pepper

3 garlic cloves, grated or crushed

Thumb sized piece of fresh ginger, grated

1 tbsp ground coriander

1 tsp turmeric

1 tsp chilli powder

2 tsp paprika

500ml passata

160ml coconut cream,

100g spinach

1 tsp garam masala

2 tbsp Greek yogurt

4 chicken breasts or your choice of protein source

Method

For this recipe I like cooking a whole chicken and use the left over meat for other meals, throughout the week. Cooking a whole chicken is a lot cheaper than buying breasts. I either buy my meat from the butcher or choose organic from the supermarket, as the quality is important for our health as as well as for animal welfare.

Heat olive oil in large frying pan. Add onions and cook until starting to soften, then add pepper and cook for about 10 mins until soft.

Add in garlic, ginger, ground coriander, turmeric, chilli powder and paprika and let the spices liven up in the pan.

Add in the passata and let simmer for 10 mins.

Add in the coconut cream and spinach and cook until spinach is wilted.

At the end of cooking add in the chicken, garam masala, and yogurt, simmer for a few minutes and then serve with rice and/or naan breads. Enjoy!