Quick Chicken Curry

Name: Quick Chicken Curry
Ingredients: 2 tablespoons Vegetable oil; 3 (bite-size pieces) Chicken breasts; 1 Diced onion; 2 teaspoons Minced ginger; 2 Garlic cloves, minced; 2 tablespoons Mild curry powder; 1 tablespoon Ground coriander; ½ tablespoon Ground cumin; 1 teaspoon Paprika; ½ teaspoon Cinnamon; to taste Salt and pepper; 2 tablespoons Tomato puree; 400g or 14 oz tin Chopped tomatoes; 240ml or a cup Chicken stock; 400g or 14 oz tin Full fat coconut milk; 1 tablespoon Cornflour (optional); 2 tablespoons Cold water (for slurry, optional); 60g or two packed cups Baby spinach; as needed Boiled rice; to garnish Fresh coriander/Cilantro and chili flakes (optional)

20 ingredients · from Kitchen Sanctuary

Ingredients

2 tablespoons Vegetable oil
3 (bite-size pieces) Chicken breasts
1 Diced onion
2 teaspoons Minced ginger
2 Garlic cloves, minced
2 tablespoons Mild curry powder
1 tablespoon Ground coriander
½ tablespoon Ground cumin
1 teaspoon Paprika
½ teaspoon Cinnamon
to taste Salt and pepper
2 tablespoons Tomato puree
400g or 14 oz tin Chopped tomatoes
240ml or a cup Chicken stock
400g or 14 oz tin Full fat coconut milk
1 tablespoon Cornflour (optional)
2 tablespoons Cold water (for slurry, optional)
60g or two packed cups Baby spinach
as needed Boiled rice
to garnish Fresh coriander/Cilantro and chili flakes (optional)

Watch the original video

Method

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Watch the original: “Quick Chicken Curry” by Kitchen Sanctuary. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.