A cheeky little chicken curry!

Hi Guys, well, its the beginning of another week and lets face it, when the sun is shining outside who wants to spend all their time in the kitchen cooking? I’d rather be outside with my feet up sipping something cool and refreshing!

So this is my cheeky little chicken curry! An easy dish which you can either cook as a big batch leave in the fridge to nibble at your pleasure , or have it as a tasty mid-week dinner for the family. Its a great little dish that’s good for using up those lonely looking veggies in the bottom of the fridge, so you can add as much or as little to this basic recipe as you like the possibilities are endless!


  • 3-5 chicken breasts
  • 2 onions
  • 1 fresh chilli
  • 1 tomato
  • 2 tbsp. olive oil
  • turmeric
  • 1 x tbsp. whole garam masala
  • 2 x dried chillies
  • 4 x bay leaves
  • 1 x tsp. ginger paste
  • 1 x tsp. garlic paste
  • 1 tbsp. tomato puree
  • salt and pepper to taste
  • 1 x tsp. cumin powder
  • 1 x tsp. chilli powder
  • 1 x tsp. coriander powder
  • 1 x tsp. garam masala
  • 500ml water
  • 3 x blocks frozen spinach


Step 1:

Cut the chicken in to chunks and add to a medium hot pan with half of the oil. Add a sprinkling of salt and the turmeric and cook until golden. Remove the chicken from the pan and place to one side for later.


Step 2:

Add the remaining oil to the pan and add  all of the whole masalas, dries chillies and bay leaves to the oil to infuse. In a food processor add the onions, fresh chilli and tomato and whiz until finely chopped. Add the chopped veggies to the pan and cook until soft and golden, turn the heat down if the onion begins to burn.

Step 3:

Add the garlic and ginger pastes and cook for a few minutes, then add the tomato puree, all of the remaining spices with the exception of the garam masala and stir for a further 5 of minutes.  At this point you will see it starts to resemble a paste. This is now the basic base for this cheeky little curry.

Step 4:

Add a little of the water to help de-glaze the pan. Add the remaining water and bring to a vibrant simmer, at this point add the spinach. Let the spinach defrost and continue to bubble. Add the chicken back to the pan and reduce the curry by 1/3. Season with the garam masala, salt and pepper to taste and that’s pretty much it! A cheeky chicken curry in a hurry! Dish up, chow down enjoy the rest of the sunshine!





2 Comments Add yours

  1. mistimaan says:

    I love chicken and this recipe is great 🙂

    Liked by 1 person

    1. Caroline says:

      Thank you.. 😀

      Liked by 1 person

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