Description
A quick and flavorful chicken curry made with warm spices, coconut milk, and tender chicken, perfect for a comforting weeknight meal.
Ingredients
- 2 tbsp vegetable oil
- 3 chicken breasts (approx 500g/17.5 oz), chopped into bite-size chunks
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato puree
- 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 (optional)
- 60 g baby spinach
- Boiled rice, for serving
- Fresh coriander, for garnish
- Chilli flakes, for garnish
Instructions
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the chicken and cook for about 5 minutes, turning occasionally, until sealed.
- Add the chopped onion and cook for another 5 minutes, stirring frequently, until softened.
- Stir in the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the tomato puree, chopped tomatoes, chicken stock, and coconut milk. Stir well to combine.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the chicken is fully cooked.
- If a thicker sauce is desired, stir in the cornflour slurry and cook briefly until thickened.
- Add the spinach and stir until wilted, then turn off the heat.
- Serve hot with boiled rice, garnished with fresh coriander and chilli flakes.
Notes
- Adjust the curry powder quantity for more or less heat.
- The cornflour slurry is optional and only needed if you prefer a thicker sauce.
- You can substitute chicken thighs for juicier meat.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Serve with naan bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
