Uploaded May 2026 | Updated September 2026, 2 weeks ago
A quick and simple mild Chicken Curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family.
Freezer-friendly so you can make a big batch and save some for later.
Ingredients
2 tbsp vegetable oil
3 chicken breasts (approx 500g/17.5 oz) chopped into bite-size chunks
1 large onion (or 2 small) peeled and finely chopped
2 cloves garlic minced
2 tsp minced ginger
2 tbsp mild curry powder go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
2 tbsp tomato puree paste for US
400 g (14 oz) tin finely chopped tomatoes
240 ml (1 cup) chicken stock
400 ml (14 oz) tin full-fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry *optional*
60 g (2 cups) baby spinach
To Serve:
boiled rice
fresh coriander
chilli flakes
Instructions
✅Heat oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
✅Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
✅Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
✅Add the tomato puree, tinned tomatoes, stock, and coconut milk.
✅Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
✅If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
✅Stir in the spinach (it should wilt quickly) then turn off the heat.
✅Serve with boiled rice, topped with fresh coriander and chilli flakes.
A quick and simple mild Chicken Curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family.
Freezer-friendly so you can make a big batch and save some for later.
Ingredients
2 tbsp vegetable oil
3 chicken breasts (approx 500g/17.5 oz) chopped into bite-size chunks
1 large onion (or 2 small) peeled and finely chopped
2 cloves garlic minced
2 tsp minced ginger
2 tbsp mild curry powder go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
2 tbsp tomato puree paste for US
400 g (14 oz) tin finely chopped tomatoes
240 ml (1 cup) chicken stock
400 ml (14 oz) tin full-fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry *optional*
60 g (2 cups) baby spinach
To Serve:
boiled rice
fresh coriander
chilli flakes
Instructions
✅Heat oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
✅Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
✅Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
✅Add the tomato puree, tinned tomatoes, stock, and coconut milk.
✅Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
✅If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
✅Stir in the spinach (it should wilt quickly) then turn off the heat.
✅Serve with boiled rice, topped with fresh coriander and chilli flakes.
