My Simple Chicken Curry

This is a fragrant curry – not hot.

It is a simple curry, and if you prefer an extremely mild curry,

simply top it with a dollop of Greek yogurt before serving

This is a great 30 minute curry recipe. Perfect for these autumn nights.

INGREDIENTS (Serves 4)

2 Tbsps Vegetable Oil
1 Onion, finely chopped
2 Tsps Ground Cumin
2 Tsps Ground Coriander
½ Tsp Turmeric
Pinch Cayenne Pepper
2 Garlic Cloves, crushed
1 Tbsp Ginger, freshly grated
750g Boneless Chicken Breasts, cubed
1 x 400g Tin of Tomatoes, finely chopped
½ Tsp Salt
2 Tsp Brown Sugar
1 Tbsp Fresh Lime Juice
100g Baby Spinach Leaves, finely chopped
Large Handful Fresh Coriander, chopped

To Serve
Steamed Rice and Pappadums

METHOD

Heat the oil in a large heavy-based pan over a medium heat.

Add the onion and cook, stirring for 5 to 6 minutes until soft.

Add the cumin, coriander, turmeric, cayenne pepper, garlic and ginger, and cook, stirring for 2 minutes more.

Add the chicken and increase the heat to medium-high. Cook, stirring often until the chicken is browned, about 5 minutes.

Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes.

Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted.

Remove from the heat, sprinkle with the chopped coriander.

Serve with Rice and Pappadums.