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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 Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
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.