Cook and Clean with Kate

In A Hurry Chicken Curry

Serves 4


This is really simple to prepare and is delicious served with rice. Personally I always think curries taste better the following day so you can always make this in advance, leave it to cool and put in the fridge until needed. This can be cooked up to 48 hours in advance and leftovers can be frozen. 

You may need to cut the sweet potato into smaller pieces so that it cooks evenly. 





What you need

2 tbsp coconut oil

8 large organic boneless, skinless chicken thighs cut in half

2 onions, finely sliced

1 small clove garlic, crushed

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp medium curry powder

2 tsp garam masala

2 tbsp tomato puree

400ml organic chicken stock

300g bag ready prepared chopped sweet potato

200g small chestnut mushrooms, washed

200g ready washed spinach

Salt and pepper


What you do

Season the chicken, heat the oil in a large frying pan and gently fry the chicken in batches for several minutes on both sides until lightly coloured. Transfer to a plate.

Add the onion and garlic and gently fry for 10 minutes until golden, adding a drop of water to the pan if it looks to be drying out.Add the fennel, cumin, curry powder, garam masala and tomato puree.

Stir well, and the chicken once you start to smell the spices and add the chicken stock and sweet potato chunks.

Season well and simmer the curry for 25 minutes before adding the mushrooms and continuing to simmer for a further 10 minutes until the chicken is cooked through and the potatoes are tender.

Once the curry is cooked turn the heat off, stir in the spinach and allow it to wilt. Check the seasoning and serve.