Fancy a curry in a hurry? Try this 30 minute, 1 pot, Coconut Chicken Curry, which is lightly spiced and perfect for curry newbies.
If you're after a quick mid-week meal, this curry will be a winner.
It's not overly spicy, which makes it a great way to introduce younger kids to curries.
Don't worry though; it's not boring to taste and is like warming comfort food.
One of my favourite things - you only need one pan, so less washing up!
It's perfect served with basmati rice and naan bread.
Coconut Chicken Curry
Ingredients
4 chicken breasts
1 onion
3 garlic cloves
1 inch fresh ginger
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon curry powder
400ml coconut milk
200g spinach
Salt and pepper
Bunch fresh coriander
1 tablespoon oil
Recipe
In a non-stick pan heat the oil and brown the chopped onion on a medium heat for around 4 minutes.
Crush the garlic and ginger, add this to the pan with the onions and cook for 2 minutes.
Add the chicken and cook until lightly browned then add all the other herbs, coating the chicken well. You may need to add a little more oil to prevent the pan drying out.
Add the coconut milk and salt and pepper and place the lid on the pan, cooking for 10 minutes.
Remove the lid and add the spinach. Replace the lid and cook for 10 minutes until the spinach is completely wilted down, garnish with fresh coriander and serve with your favourite rice and naan.
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Coconut Chicken Curry
Ingredients
- 4 chicken breasts £3.80
- 1 onion 10p
- 3 garlic cloves 3p
- 1 inch fresh ginger 2p
- 1 teaspoon cumin 10p
- 1 teaspoon garam masala 13p
- 1 teaspoon turmeric 10p
- 1 teaspoon curry powder 7p
- 400 ml coconut milk 90p
- 200 g spinach 70p
- Salt and pepper
- Bunch fresh coriander 5p
- 1 tablespoon oil 1p
Instructions
- In a non-stick pan heat the oil and brown the chopped onion on a medium heat for around 4 minutes.
- Crush the garlic and ginger, add this to the pan with the onions and cook for 2 minutes.
- Add the chicken and cook until lightly browned then add all the other herbs, coating the chicken well. You may need to add a little more oil to prevent the pan drying out.
- Add the coconut milk and salt and pepper and place the lid on the pan, cooking for 10 minutes.
- Remove the lid and add the spinach. Replace the lid and cook for 10 minutes until the spinach is completely wilted down, garnish with fresh coriander and serve with your favourite rice and naan.
Debs
Delicious!