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Quick Chicken Curry

A community recipe by TeresaG

Not tested or verified by Nigella.com

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Introduction

A quick chicken curry for when there's not much time but its still delicious.

Ingredients

Serves: 2

Metric Cups

oil
1 onion
2 tablespoons curry paste (such as Madras)
4 large tomatoes (chopped)
4 chicken thighs (skinless, you can use chicken breats if you want - chop them into strips)
100 grams baby spinach
4 tablespoons plain yoghurt
1 handful fresh coriander
basmati rice (or naan bread, to serve)

oil
1 onion
2 tablespoons curry paste (such as Madras)
4 large tomatoes (chopped)
4 chicken thighs (skinless, you can use chicken breats if you want - chop them into strips)
3½ ounces baby spinach
4 tablespoons plain yogurt
1 handful cilantro
basmati rice (or naan bread, to serve)

Method

Quick Chicken Curry is a community recipe submitted by TeresaG and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat a little oil in a deep non stick frying pan (that has a lid) and add the onion. Fry for about 3 mins until tender then stir in the curry paste and fry for a min.

Add the chicken and tomatoes and a splash of water, cover and cook for 15 to 20 mins until cooked through.

Stir in the spinach until just wilts then stir in the yoghurt and coriander. Season.

Serve with rice, a naan bread or salad. Serves 2

Heat a little oil in a deep non stick frying pan (that has a lid) and add the onion. Fry for about 3 mins until tender then stir in the curry paste and fry for a min.

Add the chicken and tomatoes and a splash of water, cover and cook for 15 to 20 mins until cooked through.

Stir in the spinach until just wilts then stir in the yoghurt and coriander. Season.

Serve with rice, a naan bread or salad. Serves 2