kitchensanctuary.com
Easy Chicken Curry Recipe
A quick and simple mild chicken curry with bags of flavour. Ready in 30 minutes, it makes a great mid-week meal. Freezer-friendly too!
Prep
5 min
Cook
25 min
Total
30 min
Serves
4
Instructions
- 01
Heat oil in a large frying pan (skillet) over a medium-high heat.
- 02
Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- 03
Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
- 04
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
- 05
Add the tomato puree, tinned tomatoes, stock, and coconut milk.
- 06
Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
- 07
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.
- 08
Stir in the spinach (it should wilt quickly) then turn off the heat.
- 09
Serve with boiled rice, topped with fresh coriander and chilli flakes.
Nutrition
per serving · 1 serving
- Calories
- 461
- Protein
- 31g
- Carbs
- 16g
- Fat
- 32g
- Fiber
- 3g
- Sugar
- 4g
- Sat. fat
- 25g
- Sodium
- 850mg
- Cholesterol
- 80mg
Variations & swaps
Ingredient swaps/additions
- Swap out the chicken for quorn, tofu, courgette or meatballs.
- Swap out the 14oz (400ml) coconut milk for 7oz(200ml) additional chicken stock plus 7oz(200ml) double/heavy cream
- Add in extra veg (see ‘Want to add more veg?’ near the top of this post)
- Swap out the mild curry powder for medium or hot if you like it a little spicier.
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