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Easy chicken curry

Adding chicken is optional!
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1/4 onion finely chopped or celery if you prefer
  • One clove of garlic crushed and finely chopped
  • Handful of mushrooms chopped finely
  • 400 m can of coconut milk
  • 200 ml chicken or vegetable stock
  • 3 tbsp curry paste
  • 1 tsp curry power to add a little oomph
  • Pinch brown sugar
  • Can of chick peas
  • Can of lentils
  • Handful of frozen mixed veg
  • Squirt of lemon juice
  • Bag of baby spinach
  • Leftover chicken or pre-cooked chicken torn into large pieces leave out if vegetarian
  • Pilau rice naan bread and poppadoms to serve

Instructions

  • Chop onion or celery and put in pan with olive oil and cook slowly for 5 minutes.
  • Add mushroom, garlic, chilli, raise the temperature and cook till soft and tender
  • Add curry paste and curry power and stir in thoroughly till all mixed in
  • Add stock and coconut milk, brown sugar and squirt of lemon juice
  • Turn up temperature till just bubbling and then turn down temperature and leave to cook slowly for 10 mins.
  • Add chick peas, lentils and frozen veg – turn up temperature slightly to further heat the dish that would have been cooled by the new ingredient – cook for further 10 mins.
  • Add bag of spinach and stir in till wilted
  • Add optional chicken and stir till coated and warmed.
  • Serve with rice, bread and poppadoms