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Chicken & Spinach Curry

There’s no need to get a takeaway when you can make this easy, fragrant Indian curry in less than 30 minutes! You can make it in one pot too, this recipe is absolutely delicious served with our new Indian breads! Also try adding in lentils like chickpeas for some added texture.

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Ingredients

2 tbsp oil
1 medium onion, sliced
700g skinless chicken breasts or thigh fillets cut into bite sized chunks
100g Shemin’s Goan or Indian Curry Paste (Chilli Free, Mild, Medium, Hot)
400g tin chopped tomatoes (optional)
400g tin chickpeas, drained and rinsed
400ml tin coconut milk
250g bag fresh baby spinach, washed
Juice of half a lime or lemon
Salt to season
2 tbsps chopped coriander

Method

Heat the oil in a large pan and fry the onion until browned.
Add the chicken and cook until sealed and nicely browned.
Then add Shemin’s Indian or Goan Curry Paste with a splash of water and cook for about 2 minutes.
Pour in the chopped tomatoes, add the chickpeas, and simmer for about 10 minutes.
Pour in the coconut milk and add the spinach. Simmer for a further 5 minutes until the spinach has wilted.
Season to taste, stir in the lemon or lime juice and the chopped coriander.
Serve with Shemin’s naan bread or chapatis, or with boiled rice.

TIP: If you’re vegan or vegetarian you can replace the chicken with a combination of vegetables, such as aubergine and potato

Serves 6