Creamy chicken and spinach curry

Serves: 4

Time to make: 25 mins

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
2 cloves garlic, crushed, peeled, chopped
1cm piece fresh ginger, grated
500g skinless boneless chicken breast, cubed
2 teaspoons curry powder (mild or hot), to taste
1 teaspoon ground fenugreek (optional)
250g frozen spinach, thawed
about ¼ cup roughly chopped fresh coriandercilantroX
¾ cup light evaporated milk
salt, to taste

Instructions

Stay Awake

1 Heat 1 tablespoon of the oil in a large non-stick pan. Add onion and garlic. Cook, while stirring, for 2-3 minutes then stir in ginger. Continue to cook, stirring, for 2-3 more minutes until onion just turns soft. Remove onion mixture from pan. Set aside.

2 Heat remaining oil in the same pan. Add chicken and stir-fry until lightly browned. Stir in curry powder and fenugreek (if using). Cook for about 1 more minute then remove pan from heat.

3 Place onion mixture, spinach (plus any liquid) and coriander in a blender or food processor. Blend until spinach is very finely chopped. Add evaporated milk and blend until sauce is smooth.

4 Return pan to heat and add spinach mixture. Allow sauce to come to the boil then lower heat and simmer 5-10 minutes, or until chicken is cooked through. To check, cut a chicken piece in half to ensure there is no pink in the middle.

5 Season to taste then serve on rice with poppadums and Carrot and cucumber raita on the side.

Variations

Make it gluten free: Use gluten-free curry powder.

Nutrition Info (per serve)

Calories 272 cal

Kilojoules 1140 kJ

Protein 34 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 2 g

Sodium 340 mg

Calcium 260 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.