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Chicken, potato and spinach curry
Chicken, potato and spinach curry
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Vibrant spicy chicken curry packed with veggies for a healthy meal.
Ingredients:
  • 36.80 gm vegetable oil
  • 600g chicken thigh fillets, cut into 4cm pieces
  • 1 large brown onion, halved, sliced
  • 1 cinnamon stick
  • 4 cardamom pods, bruised
  • 500g jar Tikka Masala simmer sauce
  • 400g chat potatoes, halved
  • 120g baby spinach leaves
  • Plain yoghurt, to serve
  • Warmed naan bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown chicken in batches for 5 to 6 minutes until golden all over. Transfer chicken to a bowl.
  • In the same pan, heat the rest of the oil and sauté the onion until softened. Add cinnamon, cardamom, and garlic, stirring for 1 minute until fragrant.
  • Add the chicken back to the pan along with the simmer sauce and potatoes. Season generously with salt and pepper, cover the pan, and bring it all to a boil. Once boiling, lower the heat and let it simmer gently for 30 to 35 minutes until the chicken is fully cooked and the potatoes are tender. Stir in the spinach and cook for an additional 2 to 3 minutes until it's nicely wilted. Enjoy!
  • Garnish the curry with a dollop of creamy yoghurt and fresh naan bread on the side.

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