Curry in a Hurry

Curry in a Hurry

  • Fillet
  • 4 - 6 depending on sides
  • 30 minutes
  • Easy
On the table in 30 minutes! This is the quickest and easiest curry that you’ll probably ever make. Whether you like a creamy or a more traditional curry this one should suit everyone’s pallet. We’ve used a mild curry powder because we wanted to keep it family friendly. You can change that up and use medium or hot, depending on your taste. When we’re cooking for the family, we always garnish with chopped chilies on the top - that way if nobody else wants a spicy curry they can flip them off but it gives you options. Tip Use a tin of rich thick tomatoes. You don’t want runny tomatoes as it will give this dish far too much liquid and it will take longer for the sauce to thicken up.

Ingredients

  • 1 kg Herb Fed diced Chicken breast
  • 1 tablespoon olive oil
  • 1 tin rich thick tomato
  • 1 onion, sliced fine
  • 1 tin coconut milk
  • 2 heaped teaspoons mild curry powder
  • 1 thumb size grated piece of ginger
  • 6 garlic cloves, crushed
  • 1 tsp Salt
  • 1 tsp ground black pepper
  • 200g spinach
  • ½ tsp chilli flakes
  • Toasted almonds are not essential, but I think they give this dish an extra edge, along with chopped fresh coriander and fresh chilli

Method

  1. You’ll need a large pan and make sure it’s hot.  We’re cooking this on quite a high heat because we want it to be cooked quickly then we’ll turn it down to simmer for the latter part of cooking.
  2. Heat the oil in the pan, then cook the onion, ginger and garlic along with the salt for around 3 minutes until the onions start to soften. Then add the chicken, stir and cook until the chicken starts to colour slightly.
  3. Then add the curry powder, black pepper & chilli flakes. Coat the chicken in the dry spices, before adding the tin of tomatoes.
  4. Cook for around five minutes until the tomatoes start to thicken up.
  5. Add the coconut milk and turn the heat down to a gentle simmer for around 20 minutes. You’ll see the sauce thickening up.
  6. While the sauce is thickening up, heat up a nonstick frying pan.  Add the spinach to the dry hot pan and stir constantly. The spinach will start to wilt and the heat of the pan will dry up the natural water from the spinach.  Once the spinach has wilted turn the heat off.
  7. Leave the spinach in the pan to continue drying.
  8. Once you’re happy the sauce has thickened up add the spinach, stir and serve with rice or naan’s.

Recipe courtesy of @Stephs_fooddairy