Green Spinach and Chicken Curry

A dark vibrant green curry full of iron and vitamins. A lovely change from using tomatoes. 

To make the curry: serves 2 

1 chicken breast diced 

1/2 a finely chopped onion 

1 tsp of fennel seeds 

1/2 a cup of broccoli 

1 heaped tblsp of Indian curry paste

6 frozen cubes of spinach 

1-2 cups of water

Fry the onion, broccoli and chicken in a little coconut oil until golden and cooked through. Add the curry paste and fennel seeds. Fry for a few minutes. Meanwhile defrost the spinach and blend with the water until smooth. Add to the frying pan and simmer for 5-10 minutes. 

Serve with wild basmati rice and homemade red onion chutney.