I absolutely love curries of all types, and we used to get a takeout curry almost every week! But now that takeout is no longer an option for me, I need to get my curry fix in other ways. This spinach chicken curry was ridiculously quick to make yet the resulting flavour was amazing. I credit the homemade bone broth for giving the dish such a rich flavour without needing to cook the ingredients for hours.
The recipe below calls for a few leftovers in order to make it so quick to prepare, but it could just as easily be made using fresh ingredients, but note this would just increase your cooking time.
Because my cooked chicken was a mixture of brown and white meat, the result was beautifully tender chicken, which absorbed all of the flavour from the sauce.
Time to prepare: 15 minutes
Difficulty level: Easy
- 1 white onion, chopped
- 2 cloves garlic, crushed or chopped
- chopped chilli – again I used frozen and pre-chopped, around a tsp worth
- chopped ginger – I used frozen chopped ginger, around a tbsp worth
- Spices: cumin, turmeric, mixed spice, ground coriander, paprika
- 1/2 bag washed spinach – alternatively you could use spinach from the freezer
- Salt and pepper
- A few spoonfuls of my chicken bone broth (more spoonfuls = more sauce!)
- Equivalent to 1/4 tin coconut milk or 50g of creamed coconut mixed with boiling water
- A portion of cooked shredded organic chicken – I used my leftover meat from my whole chicken carcass – read about how I prepare my whole chicken here
- Coriander to garnish
- Sautée the onion in a large frying pan in a tbsp of coconut oil until soft for around 5 minutes
- Add the garlic, chilli, ginger and spixes and sautée for another 1 minute
- Add the washed spinach and sautée until wilted
- At this point add the chicken broth to the pan, but you can do this sooner if your pan is drying up
- Add the coconut milk and finally the shredded cooked chicken and cook for around 5 minutes or until the chicken is properly reheated
- Season with salt and pepper to taste
- Serve straight away on a bed of cooked green beans or with a small portion of brown rice
- I stirred in frozen chopped coriander at the end for added flavour