Quick Chicken Curry
This Quick Chicken and Spinach Curry (Chicken Saag) is a super simple dish to throw together on a busy weeknight. It takes just 20 minutes to make and only uses 6 ingredients!
Servings 4 people
Calories 614kcal
Ingredients
- 1 tablespoon olive oil (or rapeseed/canola oil, or coconut oil)
- 1 onion sliced
- 8 chicken thigh fillets (approx. 600g / 1¼lb), diced (see Note 1)
- 3 tablespoons Patak’s Tikka Masala Spice Paste (or to taste)
- 400 ml tin coconut milk
- 200 g baby spinach (or use frozen spinach)
- Basmati rice and/or naans to serve
Instructions
- Place the oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions have softened but are not brown.
- Turn the heat up to medium-high and add the chicken pieces. Fry for a couple minutes until the chicken is golden brown.
- Add the tikka masala spice paste and stir to coat the chicken and onions in the spice paste. Fry for another minute, stirring occasionally.
- Add about ¾ of the tin of coconut milk and stir. Bring to the boil and then turn down and cook for 10 minutes.
- After 10 minutes, add the spinach and stir until all the spinach has just wilted and is mixed in. If you feel the curry is too thick, you can add the rest of the coconut milk.
- Serve the curry with rice and/or naans and a glass of white wine (or a beer!)
Notes
- I use chicken thigh fillets (i.e. chicken thighs without the bone or skin) in this recipe as they are cheaper than breast fillets, much harder to overcook and I prefer the flavour. However, this would also work with diced chicken breast, if that’s what you prefer. Just be careful not to overcook them.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 614kcal | Carbohydrates: 16g | Protein: 39g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 221mg | Sodium: 240mg | Potassium: 782mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6611IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 3mg