Quick, light chicken curry with coconut and spinach. The perfect curry for a tasty yet nutritious night-in dinner!

1 pouch Kiara Wholegrain Basmati Rice

2 tbsp coconut oil

450g chicken breast, diced

1 large onion, diced

200g tinned, chopped tomatoes

3 tbsp mild curry paste

150ml water

150ml coconut milk

100g cashew nuts

100g fresh shaved coconut

200g fresh spinach

2 handfuls fresh coriander leaves, chopped

1 tbsp plain low fat yoghurt

  1. Heat the coconut oil in a large pan and fry the onion for 2-3 minutes until soft

  1. Add the chicken and fry for a further 2-3 minutes

  1. Add the curry paste, cook for 2 minutes, add the chopped tomatoes and water (if required). Season to taste

  1. Simmer for 10 -12 minutes then stir in the coconut milk

  1. Add the cashew nuts and fresh coconut, cook for 5 minutes adding the spinach for the last 2 minutes of cooking

  1. Stir in the yogurt and fresh coriander, then serve with the cooked rice