Ruby-Red Beetroot & Chicken Curry

1 tablespoon coconut oil
1 large onion, finely sliced
450gm chicken, cubed
1 teaspoon ginger, minced
1 teaspoon garlic, crushed 200gm peeled fresh beetroot cubed 1 tomato chopped
1 400gm tin coconut milk

Spice Mixture
1/2 teaspoon turmeric
3/4 teaspoon Kashmiri red chilli powder
1/4 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon garam masala
1 teaspoon fenugreek

Heat the coconut oil in a large frypan over medium heat. Cook the onion until transparent, then add the ginger and garlic and cook for another minute.

Add the spices and chopped tomato and cook until fragrant (about one minute)

Add the chicken and cook until brown.

Add the coconut milk, 3/4 cup water and beetroot then cover and allow to simmer for 30 minutes or until chicken is cooked and the beetroot is tender.

Serve with jasmine rice and naan.

Enjoy!