Chicken Curry

I was craving curry this week but didn't want to pay for curry take away so decided to try and make one. This recipe is so easy and tasty. I added red peppers and broccoli but you could really add any kind of veg. I used frozen spinach but think I would have preferred it with fresh. I also used Patak's madras curry paste. Its so good that even Jamie oliver uses it. The yogurt adds a nice creaminess and flavor. You'll be happy to know we both like coriander now too! We had it with a bit of pilau rice and nan bread. 

A super quick and tasty curry for those who love Indian spices but don't have time to spend hours in the kitchen

Ingredients

• oil for frying
• 1 onion , chopped
• 2 tbsp curry paste , such as Madras
• 4 tomatoes , chopped
• 4 skinless chicken thighs or thigh fillets
• 100g young spinach
• 4 tbsp plain yogurt
• a handful of coriander
• basmati rice or naan bread, to serve

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olive magazine

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Recipe by olive magazine

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

1. Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion. Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute. Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through. Stir in the spinach until it just wilts then stir in the yoghurt and coriander. Season. Serve with rice, naan bread or a salad.

Per serving

362 kcalories, protein 43.3g, carbohydrate 14g, fat 15.1 g, saturated fat 2.9g, fibre 3.6g, salt 1.28 g