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Indian Chicken Curry

Can't go wrong with curry! Use frozen chicken and you can make it up until your second dinner. Served with rice, mango chutney and naan bread.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Durability: Red
Servings: 4 people


  • 1 tblsp oil
  • 1 each yellow onion diced
  • 3 cloves chopped garlic, or garlic paste
  • 1 tblsp minced ginger, or ginger paste
  • 1 tblsp garam masala (free of charge section)
  • 1 tsp turmeric (free of charge section)
  • 1 each red chili, or chili paste deseeeded and chopped
  • 2 tblsp tomato paste
  • 3 each potatoes cut in 2,5 cm chunks
  • 2 each sweet potatoes cut in 2,5 cm chunks
  • 1 pack stock, fond du chef veggie or chicken
  • 1 can coconut milk
  • 500 grams chicken breast cut in 2.5 cm pieces
  • 100 grams fresh spinach
  • 1 bunch fresh coriander
  • 350 grams basmati or long-grain rice can be used for rice salad next
  • 4 each naan bread
  • 1 jar mango chutney


  • Heat oil in a pot, sautee onion 7 mins. Add ginger, garlic, garam masala, chili, turmeric, salt & pepper and sautee a couple more minutes. Add tomato paste and sautee 2 more mins. Add potatoes, coconut milk, stock and enough water to cover veggies. Simmer with a lid appr. 15 mins. Add chicken, simmer for another 5 mins or so. Check that the chicken is cooked through. Addf spinach right at the end. Sprinkle fresh coriander on top.
    Note! Always taste your food and adjust. Maybe a little hot sauce, more garam masala, a few drops of vinegar, a little sugar or honey, salt & pepper.
  • In the meantime cook rice.
  • Serve with rice, mango chutney and naan bread.