Chicken Curry
From davidwjford 15 years ago
- 40 minutes to make
- Serves 4
A simple, tasty, Chicken Curry, with a rich Tomato-based gravy. Great with steamed rice or naan bread.
Ingredients
- 4 chicken breasts, cut into 2cm pieces shopping list
- 8 Small white potatoes, peeled and cut into 2cm pieces shopping list
- Bunch spinach (or 50g chopped frozen spinach) shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 onion, chopped shopping list
- 2 Red Chillis, finely chopped shopping list
- 2 tsp ground cumin shopping list
- 2 tsp ground coriander shopping list
- 1 tsp ground ginger shopping list
- 1 tsp paprika shopping list
- 1 tsp turmeric shopping list
- 1 tbsp cooking oil shopping list
- 2 440g cans chopped tomatoes shopping list
- 2 tbsp tomato puree shopping list
How to make it
- Heat a wok or saucepan and dry-fry the spices until they are fragrant
- Add the oil, onion, garlic, chilli and tomato puree and fry together to make a paste
- Add the chicken pieces and cook until the chicken is browned, ensuring they are coated with the paste
- Add the chopped tomatoes and potatoes, bring to the boil and simmer for 30 minutes, add a little water if the mixture is too thick.
- Add the spinach, and allow to simmer for a further 5 minutes (extend this to 10 minutes if you are using frozen chopped spinach)
- Serve with Rice or Naan bread.
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