Creamy chicken and spinach curry
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
Make it gluten free: Use gluten-free curry powder.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.