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Chicken Curry with Greens

A spicy, creamy chicken curry with greens that looks fancy but is easy enough to whip up after work.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken, chicken curry, chicken recipes, curry recipe, dinner party, easy, gluten free, Indian food, weeknight dinner
Servings: 4
Author: Dean & Karen

Equipment

  • Deep-sided frying pan or wok

Ingredients

  • 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

Instructions

  • 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.