Creamy chicken curry
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Serves:     people
Notes from Anna

This mild chicken curry is a fantastic source of vitamins, fibre, lean protein and antioxidant micronutrients from the spice and herb combo. Add some plain brown basmati rice for a healthy, balanced meal.

Any leftovers are delicious in a wrap for lunch the next day.



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  1. Boil a kettle. Put the tomatoes into a bowl and pour hot water over them. Leave them while you prepare the rest of the veg.
  2. Thoroughly wash the spinach. Peel and finely chop the onion. Peel and crush the garlic. Wash the chilli, deseed and finely chop it. Peel and finely chop the ginger.
  3. By now the skin should come off the tomatoes easily. Peel them, cut them in half, remove the seeds and chop roughly.
  4. Rinse the chicken breasts under the tap and cut each one into 4 or 5 strips.
  5. Place a large pan over a medium heat. Add the oil, onion , garlic, chilli and ginger and fry until the onion is soft and translucent. Stir frequently to prevent burning.
  6. Add the coriander, turmeric and cumin and continue cooking for 1 minute.
  7. Add the chopped tomatoes and stir. Cook for about 3 minutes or until the tomatoes form a thick paste. Add a little salt.
  8. Add the chicken pieces and quickly seal in the flavour by turning them over in the pan until they turn white on the outside.
  9. Stir in the spinach a handful at the time, adding more as it wilts.
  10. Stir in the crème fraîche. When the sauce starts to bubble, turn the heat down very low and simmer for 15 minutes.

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