Ingredients
Scale
- 2 tbsp vegetable oil
- 3 chicken breasts (approx. 500g), cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder
- 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 purée
- 400 g can chopped tomatoes
- 240 ml chicken stock
- 400 ml can full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp water (optional, for thickening)
- 60 g baby spinach
- Boiled rice, to serve
- Fresh coriander, for garnish
- Chilli flakes, for garnish
Instructions
- Heat oil in a large frying pan over medium-high heat. Cook chicken 5 minutes until browned.
- Add onion and cook another 5 minutes until softened.
- Stir in garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper. Cook 1 minute until fragrant.
- Add tomato purée, chopped tomatoes, chicken stock, and coconut milk. Bring to a gentle simmer.
- Simmer for 10 minutes, stirring occasionally, until chicken is fully cooked.
- Optional: stir in cornflour slurry to thicken sauce and cook 1–2 minutes.
- Stir in baby spinach until wilted. Turn off heat.
- Serve over boiled rice, garnished with fresh coriander and a pinch of chilli flakes.
Notes
- Use hot curry powder for a spicier version.
- For extra creaminess, add a splash of cream or yogurt at the end.
- Adjust seasoning and chilli flakes to taste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving