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Easy Chicken Curry Recipe
By Nicky Corbishley · kitchensanctuary.com
Serves 4
35 min
A mild, creamy coconut curry with tender chicken, tomatoes, and spinach, simmered until the chicken is cooked through.
| prepChop chicken breasts into bite-size chunks | |||||||||
| prepPeel and finely chop onion | |||||||||
| prepMince garlic and ginger | |||||||||
| 30 ml vegetable oil | Heat oil in large frying pan over medium-high heat | Add chicken, cook 5 min, turning occasionally, until sealed | Add onion, cook 5 min, stirring often, to soften | Add garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt & pepper; stir & cook 1 min | Add tomato puree, tinned tomatoes, stock & coconut milk | Bring to gentle bubble, simmer gently 10 min until chicken cooked through | Stir in cornflour slurry if thickening desired (*optional*) | Stir in spinach until wilted, turn off heat | Serve with boiled rice, top with fresh coriander & chilli flakes |
| 3 chicken breasts (approx 500 g), 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 | |||||||||
| 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 tin finely chopped tomatoes | |||||||||
| 240 ml chicken stock | |||||||||
| 400 ml tin full-fat coconut milk | |||||||||
| 1 tbsp cornflour mixed with 30 ml cold water to make a slurry (*optional*) | |||||||||
| 60 g baby spinach | |||||||||
| boiled rice | |||||||||
| fresh coriander | |||||||||
| chilli flakes | |||||||||
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