This delicious and healthy chicken spinach curry is packed full of flavour. If you want to reduce the calorie count, then you could substitute the coconut milk for a low-fat version. I love to serve this with some fluffy basmati rice.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
chicken thighs 500 g (diced)
mixed chillies to taste (sliced)
ginger paste ½ tbsp
garlic paste ½ tbsp
garam masala 1 tbsp
tomato purée 1 tbsp
chopped tomatoes 400 g (chopped)
coconut milk 400 ml
chickpeas 400 g (drained)
spinach 150 g
ground turmeric ½ tsp
mild curry paste 2 tbsp
basmati rice 240 g
Method
Dice the onion. Thinly slice the fresh chilli - use as little or as much as you like depending on how hot you like it! Dice the chicken thighs into bite-sized pieces.
Heat a dash of oil in a pan on a medium-low heat. Fry the onion for around 10 minutes until softened, then stir in the garlic paste, ginger paste and fresh chilli and cook until fragrant.
Stir in the turmeric, garam masala, curry paste and tomato puree and cook for 2 minutes while stirring. Pour in the chopped tomatoes and coconut milk then bring to a simmer. Add the chicken and drained chickpeas to the pan.
Simmer gently for 20 minutes, until the chicken is cooked through.
While the sauce is cooking, cook the rice according to the packet instructions.
Stir the spinach into the sauce and cook until it wilts. Plate up the curry with the rice and enjoy!
