PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
Recipe by Courtney Roulston
Ingredients
- 8 Coles Free Range RSPCA Approved Chicken Drumsticks (can also use thigh)
- 1 tablespoon fodmap friendly garlic infused oil
- 1 tablespoon ginger, finely chopped
- 20 fresh curry leaves
- 2 teaspoons low fodmap curry powder (*check for no garlic or onion)
- 1 cup carrot, grated
- 1 can (400g) tomatoes, crushed
- 2 cups low fodmap chicken stock
- 1 cup Coles Organic Dairy Free Coconut Yoghurt
- 2 cups baby spinach
- ¼ bunch fresh coriander stems to serve
- 1 lemon to serve
Coconut Quinoa:
- 1 ½ cups Wellness Road Australian White Quinoa, rinsed
- 1/3 or 1/4 cup Coles Shredded Coconut, toasted
Method
- Place the rinsed quinoa into a medium sized pot over a medium heat and pour in 3 cups cold water. Bring up to a simmer for 8 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10-12 minutes, or until light and fluffy. Keep warm.
- Heat the oil in a large frying pan over a medium heat. Cook the chicken drumsticks for 2 minutes each side to brown, turning occasionally. Remove the chicken and place on a plate and set aside.
- Place the pan back onto the heat and cook the ginger and curry leaves for 1-2 minutes, or until fragrant. Add in the curry powder and fry for 1 minute to toast the spices. Add in the carrot, tomatoes, stock and return the chicken. Cover with a lid and leave on a simmer for 30-35 minutes, or until the chicken has cooked through.
- Remove curry from the heat and stir through the baby spinach, half of the coconut yoghurt and a squeeze of lemon juice. Dollop over the remaining coconut yoghurt and scatter with coriander sprigs. Mix the coconut through the quinoa, place into a bowl and serve with the curry.
