Easy Chicken Curry - Nicky's Kitchen Sanctuary https://www.kitchensanctuary.com/wprm_print/easy-chicke...
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 Time Cook Time Total Time
5 mins 25 mins 30 mins
Course: Dinner Cuisine: British, Indian
4.81 from 81 votes
Keyword: easy curry, quick dinner Servings: 4
Author Nicky Corbishley
• 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
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp tomato puree paste for US
• 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 to make a slurry *optional*
• 60 g (2 cups) baby spinach
• boiled rice
• fresh coriander
• chilli flakes
1. Heat oil in a large frying pan (skillet) over a medium-high heat.
2 tbsp vegetable oil
2. Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
3 chicken breasts
3. Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often,
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Easy Chicken Curry - Nicky's Kitchen Sanctuary https://www.kitchensanctuary.com/wprm_print/easy-chicke...
to soften.
1 large onion
4. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and
pepper. Stir and cook for a further minute.
2 cloves garlic, 2 tsp minced ginger, 2 tbsp mild curry powder, 1 tbsp ground coriander,
½ tbsp ground cumin, 1 tsp paprika, ½ tsp ground cinnamon, 1/2 tsp salt, ½ tsp black pepper
5. Add the tomato puree, tinned tomatoes, stock, and coconut milk.
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
6. Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the
chicken is cooked through.
7. 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.
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry
8. Stir in the spinach (it should wilt quickly) then turn off the heat.
60 g (2 cups) baby spinach
9. Serve with boiled rice, topped with fresh coriander and chilli flakes.
boiled rice, fresh coriander, chilli flakes
Yes, this is a great curry to make ahead and it reheats really well. Make the curry, then quickly cool,
cover and refrigerate for up to 2 days.Reheat in a pan over a medium heat (you may need to add a
splash of water to loosen it up) until the chicken is piping hot throughout.
Yes, make the curry, then quickly cool, and freeze it in an airtight container. Defrost in the
refrigerator overnight, then reheat as per the 'make ahead' instructions above.
• for quorn, tofu, courgette or meatballs.
• Swap out the 14oz (400ml) for 7oz(200ml) additional chicken stock plus
7oz(200ml) double/heavy cream
• Add in (see 'Want to add more veg?' near the top of this post)
• Swap out the for or if you like it a little spicier.
You can halve or double this recipe, sticking to the same ratios.If you double the recipe, it will take
5-10 minutes longer to cook, and you may need to add in a little more cornstarch slurry to thicken if
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Easy Chicken Curry - Nicky's Kitchen Sanctuary https://www.kitchensanctuary.com/wprm_print/easy-chicke...
desired.
Calories: 461kcal | Carbohydrates: 16g | Protein: 31g | Fat: 32g | Saturated Fat: 25g | Cholesterol:
80mg | Sodium: 850mg | Potassium: 1119mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1940IU | Vitamin C:
22mg | Calcium: 106mg | Iron: 7mg
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