Chicken & Spinach Curry Soup

I've been ill for most of the week, I wasn't at the Saturday Fitter London classes yesterday and anyone who knows me would be surprised.

Any time I'm ill, soup always makes me feel better. I didn't make pepper soup because the only meat I had was a whole chicken and there was no way I was going to cut it up into small chunks (my preference).

So I decided to make a curry, a little more watery than usual so I could sip on it - curry soup!

Ingredients
1 boiler chicken - skinned and cut into medium pieces
1 Onion
1 Can of Coconut Milk
3 bunches of large leaf spinach
3 tablespoons of Curry Powder
1-2 Maggi Cube(s)
Mixed Herbs
1 tablespoon of Ground Ginger (raw ginger preferable, I was being lazy)
Ground Pepper or Chilli (Forgot to add this but I will next time for that extra kick)

Curry Soup

1. Boil chicken - add to pot with one chopped onion, maggi cube(s), ginger and mixed herbs. Use more water than usual, so the chicken is totally submerged in the water.
2. Allow to cook for 20 minutes (boiler chicken), if you use roaster chicken, cook for a maximum of ten minutes.
3. Add coconut milk and allow to cook for another 7-10 minutes.
4. Add the curry and stir contents.
5. Wash and chop the spinach. Add to pot.
6. Cover and cook for a maximum of 10 minutes.

This definitely made me feel a little better and I had some more for lunch today. Yum :)

Yes coconut milk contains fat (which isn't necessarily bad for you) and as long as you don't have the entire pot of soup in one sitting, you're good ;)

Coconut milk has many health benefits including:

• Contains Iron (reduces risks of aneamia)
• Contains Potassium (reduces risk of high blood pressure)
• Contains Selenium (reduces the risk of joint inflammation eg arthritis)
• Other benefits can be found HERE