This is a cracker of a recipe and is really quick and easy to make, it tastes so good and even my beastly boys, who weren't keen that it had spinach in it 'Loved It'! It is quite soup like so serve with noodles or rice and a spoon!!
Turmeric is so good for you especially in the Winter as it's packed full of immune boosting properties and is anti-viral, luz it into your dishes wherever you can!
2 Chicken breast, skin off and cubed
4 Chicken thighs, skin off and cubed
1 tsp caraway seeds
2 tsp Cumins seeds
2 tsp coriander seeds
2 garlic cloves, minced
1inch piece of fresh turmeric, grated or 1tsp ground
1 inch piece of fresh ginger, grated
1 large red onion, chopped finely
1 tsp sea salt
1/2 butternut squash, peeled and cut into cubes
Punnet of mini plum or cherry tomatoes, halved
Large bag of baby spinach
1/2 pot of coconut yoghurt (large pot)
1-2 tbsp coconut oil
1 tbsp fish sauce
Juice of 1/2 lemon
Crush the seeds in pestal and mortar until fragrant. It doesn't need to be really fine, this adds texture to the dish.
In a bowl add crushed seeds, salt, turmeric, garlic and ginger to the diced chicken, mix well and leave in the fridge for about 30mins.
Melt the oil in a pan and add the cubed butternut squash, cook until it starts to catch a lovely golden colour - it doesn't have to be cooked through at this stage, we just want colour. Remove from oil and set aside in a bowl.
Add a little more oil and fry the chicken in batches, again we just want to colour the chicken - remove from pan and set aside
Fry the onion gently until translucent.
Add the butternut squash and chicken back into the pan.
Add 100-150ml of water or stock to the pan to deglaze it, cook gently for 5-8 mins.
Add the tomatoes, spinach and pop a lid on until the spinach has wilted slightly.
Then stir in the coconut yoghurt, cook gently until the squash is tender and the chicken is cooked through.
Add the fish sauce and lemon juice.
Serve with rice noodles that have had sesame oil tossed through them.