Recipe for Very quick chicken curry


  • oil for frying
  • 1 onion , chopped
  • 2 tbsp curry paste , such as Madras
  • 4 tomatoes , chopped
  • 4 skinless chicken thighs or thigh fillets
  • 100g young spinach
  • 4 tbsp plain yogurt
  • a handful of coriander
  • basmati rice or naan bread, to serve

Cooking Directions

Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion. Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute. Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through. Stir in the spinach until it just wilts then stir in the yoghurt and coriander. Season. Serve with rice, naan bread or a salad.

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