Satay Chicken Coconut Curry (GF, DF)

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 tsp ground cumin

½ tsp cayenne pepper

1 tsp ground turmeric

2 tsp ground coriander

1 shallot or a small white onion, finely chopped

2 cloves garlic, minced

1 medium aubergine, cubed 1cm pieces

1 tin coconut milk

3 heaped tsp peanut butter

3 tsp tamari

Juice of 1/2 lime

Roast chicken leftovers (whatever quantity you have) torn into pieces or two chicken breasts cut into chunks

100g spinach

Rice and peanuts to serve

Directions

In a high-sided frying pan or wide bottom saucepan, fry the cumin, cayenne pepper, tumeric and coriander in a little oil over a low to medium heat. Allow them to sizzle gently for a few minutes until they smell fragrant.

Next add the shallot and fry for 5 minutes to soften. The shallot should be slightly translucent after cooking.

Add the minced garlic to the spices and shallot, stirring to distribute it through the mixture.

Now in go the roast chicken pieces and aubergine cubes. Stir to coat the chicken and aubergine with the spices and allow to cook for 5 minutes. The aubergine will have started to soften slightly by the time you have finished this stage of cooking.

Add the coconut milk to the pan and stir well. Bring the curry to simmering point then turn down the heat and leave to simmer gently for 10 minutes.

Stir through the peanut butter and add the tamari and lime juice, before cooking for a further 10 minutes. We are still using a low-medium heat to allow the aubergine to cook gently and for all those lovely flavours to be taken up by the chicken and aubergine pieces.

Finally add the spinach and stir it through the curry until it has wilted. Then the satay chicken curry is ready to serve.

Serve the curry on a bed of rice, topped with crushed peanuts. Add some chilli flakes and chopped coriander if you have them and fancy a bit of extra colour and spice!