Easy Chicken Curry

Ingredients:

• 2 tbsp vegetable oil
• 3 chicken breasts (approx. 500g) 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
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp tomato puree paste for US
• 400 g tin finely chopped tomatoes
• 1 cup chicken stock
• 400 ml tin full-fat coconut milk
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry *optional*
• 2 cups baby spinach

Method:

1. Heat oil in a large frying pan over a medium-high heat.
2. Add the chicken and cook for 5 minutes, turning occasionally
3. Add the onion to the pan (with chicken) and cook for 5 minutes, stirring often, to soften.
4. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
5. Add the tomato puree, tinned tomatoes, stock, and coconut milk.
6. Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
7. If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
8. Stir in the spinach (it should wilt quickly) then turn off the heat.
9. Serve with boiled rice, topped with fresh coriander and chilli flakes.

Recipe by Kitchen Sanctuary