Plum Tomato Organic Chicken Curry.

TINY BUT MIGHTY.

They may look like a pretty green garnish thrown on top of a home cooked chicken curry but herbs add nutrients of their own to any dish.

Here I’ve got parsley, a member of the same family as carrots and celery (you never know when that info might come in handy for the next lockdown family quiz!). Parsley has high chlorophyll content and is a source of vitamin C, folic acid and iron.

Herbs retain more of their nutrients and flavour when eaten fresh. SO don’t be afraid to sprinkle them like confetti on your finished dish!

Adding herbs towards the end of cooking time will help to preserve more of these amazing nutrients than cooking them too intensely.

I haven’t talked much about the actual recipe here but let’s take a moment to appreciate TOMATOES! They contain something called LYCOPENE which is often talked about for its health benefits due to its ability to neutralise free radicals before they wreak havoc on our cell structures. Where else is lycopene found? In the testes and the fluid that sperm swims in. So it goes without saying that tomatoes are great when it comes to male fertility and sperm health.

A 2007 study confirmed the presence of lycopene in human semen and found that the levels can be significantly increased after dietary supplementation with a natural source of lycopene.

Lycopene is fat soluble so it’s good to eat your tomatoes with a little fat, like the coconut oil I’ve used in this recipe.

References

Goyal, A., Chopra, M., Lwaleed, B. A., Birch, B., & Cooper, A. J. (2007). The effects of dietary lycopene supplementation on human seminal plasma. BJU international, 99(6), 1456–1460. https://doi.org/10.1111/j.1464-410X.2007.06804.x

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Plum Tomato Organic Chicken Curry

Yield: 4

Author: Sally Dixon

Ingredients

• 4 organic boneless chicken thighs
• 1 large red onion, finely chopped
• 3 garlic cloves, crushed
• 1 thumb size piece of ginger, grated
• 1 courgette, chopped
• 1 red pepper, finely chopped
• 3 large handfuls of spinach
• 1 can plum tomatoes
• 1 can organic coconut milk
• 2 tbsp coconut oil
• 1 tbsp honey
• 1 tbsp garam masala
• 1 bay leaf
• 1/2 tsp sea salt
• fresh herbs to garnish

Instructions

1. Add the coconut oil to a large saucepan over a medium heat. Brown the chicken. 
2. Add the chopped onion and cook to soften, around five minutes. 
3. Then add in the ginger, garlic, garam masala and sea salt and allow the flavours to combine for one minute, stirring constantly. 
4. To the pan add the plum tomatoes, coconut milk, peppers, courgette and bay leaf. Bring to the boil and then simmer for 15minutes until the chicken is cooked through. 
5. In the last 5mins of cooking, stir in the spinach and cook until wilted. 
6. Serve with fresh herbs to garnish and a side of unrefined grains. 

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