This creamy curry uses light coconut milk and is packed with warming anti-inflammatory spices for plenty of health-boosting benefits. Using chicken thighs rather than breasts adds more flavour and keeps the meat moist. 

Serves 4
Preparation time: 15 mins
Cooking time: 28 mins
Per serving: 433 kcals, 26.2g fat
– 10.1g saturates – 14.3g carbs,
8.3g sugars, 32.6g protein, 4.9g fibre, 0.1g salt

Chicken thighs 8, boneless, skinless and each cut in half
Turmeric 1 tsp
Sea salt pinch
Coconut oil 1 tbsp
Red onion 1, diced
Green beans 300g, halved
Tomatoes 4, chopped
Coconut milk 1 can
■ Chicken stock 100m
Kafir lime leaves 6, shredded
Lime 1, juice and zest
Xylitol 2 tsp
Almonds 2 tbsp, faked and toasted
Fresh coriander handful, chopped

Spice paste
Onion 1 large, chopped
Fresh root ginger 2 tsp, grated
Garlic cloves 4, peeled
Ground cumin 2 tsp
Garam masala 1 tsp
Turmeric 1 tsp
Ground Coriander 2 tsp
Red chilli 1, deseeded, chopped
Blanched almonds 100g

1 Place the chicken in a dish and rub over the turmeric and salt. Marinate for a couple of hours or overnight.

2 Blend all the ingredients for the spice mix with a little water to form a thick paste.

3 To cook the chicken, heat a large frying pan, add the oil and fry the chicken for 5 mins or until golden brown on all sides. Remove from the pan. Add the red onion and the spice paste and stir-fry for 2-3 mins.

4 Stir in the green beans, tomatoes and chicken and cook for a further 5 mins. Pour over the coconut milk, stock, lime leaves, lime juice and xylitol. Simmer uncovered for a further 15 mins, or until the chicken is tender and cooked through.

5 Scatter over the almonds and coriander leaves to serve.

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