A quick and simple mild chicken curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family. Freezer-friendly so you can make a big batch and save some for later.
Ingredients for the chicken curry: 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 1/2 tsp salt ½ tsp black pepper 2 tbsp tomato puree/paste 14 oz (400g) tin finely chopped tomatoes 1 cup (240ml) chicken stock 14 oz (400ml) tin full fat coconut milk 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional* 2 packed cups (60g) baby spinach
To Serve: Boiled rice Fresh coriander Chilli flakes
