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Curry Up and Make Me Lunch

It's minus 35 degrees Celsius today. Cold weather, and warm curry dishes belong together.


2 poached chicken breast cut into bite sized pieces

1 zucchini, roughly cut into larger than bite sized pieces

1 red onion, chopped

1 large sweet pepper, cut into bite size pieces

1 generous handful of spinach

1 can of diced tomatoes

3 tablespoons of curry masala

1 teaspoon of red chili flakes

Coconut oil for frying

Cooked long grain brown rice

plain yogurt

Heat a tablespoon of coconut oil in a large frying pan. Place all the vegetables except for the spinach in a hot oil and saute. Add the cubed chicken and saute longer. Make a hole in the ingredients in the center of the pan. Place another tablespoon of oil in the center of the pan and add the spices to into it. Stir up the oil and spices until they are fragrant, then combine them with the remaining ingredients in the pan.

Dump in one can of diced tomatoes, mix well, cover with a lid and let simmer for 10 to 15 minutes. 5 minutes before serving, ad the spinach. Cover and let wilt, and mix it into the curry dish.

Serve over brown rice, with generous amounts of plain yogurt.

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