Our chicken curry with greens may look complicated – in fact, it’s impressive enough to serve for a dinner party. Truth is, it’s simple enough to qualify as a weeknight dinner.
There are a gazillion chicken curry recipes out there, but we do hope you’ll try ours! It’s spicy and tomatoey and finished with just enough coconut milk to give it a luxurious creaminess without being too rich. Using chicken thighs rather than breast gives it better flavour, and also keeps the cost of ingredients down.
You can add more chilli if you like it hot, or leave out the chilli altogether. You can use any kind of greens you have at hand – kale, spinach, silverbeet (Swiss chard). We used kale. If you use kale, remove the tough stems before adding it to your curry. Kale takes a little longer to cook than spinach, so adjust your cooking time accordingly If you’re using spinach, switch off the heat as soon as it begins to wilt.
This chicken curry with greens keeps well in the fridge for up to 3 days, which makes it a perfect take-to-work or school lunch. It also freezes well.
Serve with basmati rice, and naan if you want to go all out!
For the perfect dessert to follow, try our Easy Raspberry Sorbet
Chicken Curry with Greens
- Deep-sided frying pan or wok
- 1 TBS vegetable oil
- 1 brown onion, sliced
- 3 cloves garlic, minced
- 1 TBS grated fresh ginger
- 1 red chilli, finely chopped or to taste
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 whole cloves
- 500g chicken thigh fillets cut into bite-size pieces
- 1 TBS tomato paste (concentrate)
- 1 cup tomato passata
- ½ cup water
- 1 165 ml can coconut milk
- 2 large handfuls greens: kale, spinach etc
- Basmati rice, fresh coriander (cilantro) and extra chilli (optional) to serve
- Heat oil over med-high heat in a heavy-based frying pan. Add onion and cook for 5 minutes.
- Add garlic, ginger and chilli and cook for another 4–5 minutes until onion is soft.
- Add spices to pan and cook for a minute or two until fragrant.
- Add chicken and cook, stirring, until chicken is opaque all over and beginning to brown.
- Add tomato paste and keep cooking as paste caramelises.
- Pour in passata and water and cook, covered, for 15 minutes.
- Remove lid. Add coconut milk and greens and cook, uncovered, for a further 10 minutes or until greens are wilted and sauce is reduced.
- Serve with basmati rice, chopped fresh coriander (cilantro) and chilli.