Easy Chicken Curry
A delicious and comforting curry that can be made in under 30 minutes, perfect for weeknight dinners.
Ingredients
For the Curry
- 2 tbsp vegetable oil
- 3 pieces chicken breasts (approx 500g/17.5 oz) chopped into bite-size chunks
- 1 large onion, peeled and finely chopped or 2 small onions
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder use hotter if preferred
- 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 tin finely chopped tomatoes
- 240 ml chicken stock
- 400 ml tin full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry optional
- 60 g baby spinach
For Serving
- 1 cup boiled rice
- to taste fresh coriander
- to taste chilli flakes
Instructions
Preparation
- Heat oil in a large frying pan (skillet) over medium-high heat.
- Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- Add the onion 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.
Cooking
- 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.
- Stir in the spinach until wilted, then turn off the heat.
Serving
- Serve hot with boiled rice, topped with fresh coriander and chilli flakes.
Notes
Use fresh spices for a more vibrant flavor. Adjust the heat level by choosing mild or hot curry powder. Feel free to add vegetables like peas or bell peppers. For a thicker curry, let it simmer longer without the lid.