Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 3 chicken breasts ((approx 500g/17.5 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
  • 1/2 tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato puree/paste
  • 14 oz (400g) tin finely chopped tomatoes
  • 1 cup (240ml) chicken stock
  • 14 oz (400ml) tin full fat coconut milk
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (*optional*)
  • 2 packed cups (60g) baby spinach
  • Boiled rice
  • Fresh coriander
  • Chilli flakes

Instruction

  • 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.