This slight adaptation of Jamie Oliver’s favourite chicken curry is an easy homemade curry that the whole family will love. Fresh tasting and not too spicy, it’s a perfect midweek meal!
Course Main Course
Cuisine Curry, Indian, International
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 451kcal
Author Corina Blum adapted from a Jamie Oliver recipe
Ingredients
2teaspoonlazy gingeror a small knob of fresh ginger
3onionspeeled and chopped into large chunks
2tablespoonvegetable oil
2teaspoonmustard seeds
1teaspoonfenugreek
3chilliessliced (optional - I left these out for the children)
Put the onion and ginger into a food processor and blend till finely diced.
Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
After adding the onion to the pan, put the tomatoes in the food processor and blend too.
Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.
Notes
You can easily adapt this curry recipe by adding extra vegetables or replacing the chicken with fish.Nutritional guidelines are approximate and a guide only.