Chicken and Spinach Curry
This chicken and spinach curry makes the perfect weeknight meal. It is easy to make, full of flavour and allergy-friendly.
Ingredients
- 1-2 tbsp olive oil for frying
- 1 onion sliced
- 500 g skinless boneless chicken thighs, sliced
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 200 ml coconut milk
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- pepper to taste
- 1 400 g can tomatoes
- 200 ml stock/bouillon
- 150 g spinach
Instructions
- Fry the onions gently in olive oil for 3 mins until softened.
- Add the chicken and fry until browned, this usually takes around 5 minutes on high heat.
- Add the garlic, spices, salt and pepper and fry for 1 min.
- Pour in tomatoes, coconut milk and stock/bouillon.
- Bring to the boil, reduce the heat and simmer for 20-25 mins until the chicken is cooked through. Add the spinach 5 minutes before serving so that it has time to wilt without becoming overcooked.
- Serve with rice or naan bread, yoghurt and cucumber.