Description
A delicious chicken curry that is rich in flavor and easy to make.
Ingredients
Scale
- 2 tbsp vegetable oil
- 3 chicken breasts (approx 500g/17 oz) chopped into bite-size chunks
- 1 large onion (or 2 small) peeled and finely chopped
- 2 cloves garlic (minced)
- 2 tsp minced ginger
- 2 tbsp mild curry powder (go hotter if you prefer)
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato puree (paste for US)
- 400 g (14 oz) tin finely chopped tomatoes
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) tin full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
- 60 g (2 cups) baby spinach
- boiled rice
- fresh coriander
- chilli flakes
Instructions
- Heat oil in a large frying pan (skillet) over a medium-high heat.
- Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
- Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
- Add the tomato puree, tinned tomatoes, stock, and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- Stir in the spinach (it should wilt quickly) then turn off the heat.
- Serve with boiled rice, topped with fresh coriander and chilli flakes.
Notes
- This curry can be made hotter by using spicy curry powder.
- Adjust the thickness of the curry by adding or omitting the cornflour slurry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg