Very quick chicken curry

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olive magazine

6 ratings

Recipe by olive magazine

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1. Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion. Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute. Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through. Stir in the spinach until it just wilts then stir in the yoghurt and coriander. Season. Serve with rice, naan bread or a salad.

Per serving

362 kcalories, protein 43.3g, carbohydrate 14g, fat 15.1 g, saturated fat 2.9g, fibre 3.6g, salt 1.28 g

Latest comments and suggestions

• dixonl

  02 November 2007

  dixonl commented on this recipe

  Absolutely wonderful!! Loved it!! quite easy?

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• Georgie

  22 November 2007

  Georgie rated and commented on this recipe

  

  Great simple curry which I adapted with the addition of some of my own ingrediants such as osome coconut milk and a handful of dried mango

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• Annie

  06 December 2007

  Annie rated this recipe

  

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• kirsty

  03 February 2008

  kirsty commented on this recipe

  I always make this curry but i add loads of veg, whatever ive got in the fridge, as well as the chicken. I use different flavour pastes. To make it healthier i use brown basmati rice.

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• katy

  25 February 2008

  katy commented on this recipe

  im not a great cook, but i found this very easy and delicious!!

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• Laura3000

  08 March 2008

  Laura3000 rated and commented on this recipe

  

  really simple and really quick!

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• thefoodist

  25 March 2008

  thefoodist rated and commented on this recipe

  

  I make this regularly at home, and my mom loves it! The yogurt adds a nice twist to the curry.

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• hairdoo

  07 July 2008

  hairdoo commented on this recipe

  made this a couple of times and yes it does what it says on the tin, yum yum.

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• catbail

  10 October 2008

  catbail rated and commented on this recipe

  

  A great economical mid week curry - added fresh chillies, but didn't change anything else and it tasted really authentic. Definitely a regular from now on.

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• Kirsten

  01 November 2008

  Kirsten rated and commented on this recipe

  

  This was gorgeous and a perfect Saturday night dinner for me and other half; loved it! I used chicken breasts rather than thighs - I have issues with thighs for some reasonbut so yummy. Possibly put a wee bit too much curry paste as it was a bit spicy! Can't wait to make again also h2b who always moans when we have curry descirbed it as f***ing brilliant!

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Ingredients

• oil for frying
• 1 onion , chopped
• 2 tbsp curry paste , such as Madras
• 4 tomatoes , chopped
• 4 skinless chicken thighs or thigh fillets
• 100g young spinach
• 4 tbsp plain yogurt
• a handful of coriander
• basmati rice or naan bread, to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• oil for frying
• 1 onion , chopped
• 2 tbsp curry paste , such as Madras
• 4 tomatoes , chopped
• 4 skinless chicken thighs or thigh fillets
• 100g young spinach
• 4 tbsp plain yogurt
• a handful of coriander
• basmati rice or naan bread, to serve

Per serving

362 kcalories, protein 43.3g, carbohydrate 14g, fat 15.1 g, saturated fat 2.9g, fibre 3.6g, salt 1.28 g

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