For National Curry Week, we're providing you with lots of yummy recipes you can try...
Today's curry recipe is from Brazil. Take note and get ready to cook up a storm in the kitchen!
This exotic coconut-chicken and spinach curry is nice and light and perfect to sit down with after a stressful day of lectures! You can easily replace the chicken with Quorn too if you wanted a vegetarian option.
3 chicken breasts can chickpea
1 small onion
2 small jalapeno peppers
2 garlic cloves
1 can tinned tomatoes
1 can coconut milk
4 cups fresh spinach
1 teaspoon salt, black pepper, cumin, coriander, turmeric, cinnamon and paprika
Serve with basmati rice (add a teaspoon of thyme to make it extra tasty) or pop some naan bread in the oven and you're done.