This comforting chicken curry only needs a handful of ingredients to become something delicious! Serve with small portions of rice, naan bread or roti.
Ingredients
- 1½ tbsp sunflower or vegetable oil
- 1 large onion, finely chopped
- 25g/1oz piece fresh root ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 2 heaped tsp medium curry powder
- ¼ tsp dried chilli flakes (optional)
- 250/9oz young spinach leaves
- ½ tsp fine sea salt
- 3–4 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2.5cm/1in chunks
- 2–3 tsp fresh lemon juice
- salt and freshly ground black pepper
Method
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Heat 1 tablespoon of the oil in large non-stick saucepan over a medium heat. Add the onion, ginger and garlic, cover with a lid and fry for 8–10 minutes or until softened, stirring occasionally.
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Remove the lid, increase the heat a little and cook for 2–3 minutes more, or until the onions are lightly browned. Stir in the curry powder and chilli flakes (if using) and fry for 1 minute, stirring constantly.
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Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml/¼ pint cold water and cook for 5 minutes, stirring regularly. Remove from the heat and blitz with a stick-blender until almost smooth. Set aside.
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Heat the remaining half tablespoon of oil in a large non-stick frying pan. Season the chicken with a little salt and freshly ground black pepper and fry for 5–6 minutes over a medium-high heat, turning regularly until lightly browned in places.
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Pour the spinach sauce into the pan and bring to a simmer. Cook for 3–4 minutes, or until the chicken is cooked through, adding an extra splash of water if needed.
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Season with a little lemon juice and extra salt and pepper, to taste. Serve.