Hello, it’s been a little while since I posted a recipe here for you guys. Today I am bringing you a simple, adaptable, chicken curry. It makes great leftovers, perfect for work lunches. I always think a curry tastes better the next day anyway. When I put a survey out on my Instagram, a lot of you said that you would like recipes that would make great leftovers/work lunches. I hope that this ticks those boxes and that you enjoy it as much as me. It’s become a staple for me and my boyfriend, he makes it for lunches most weeks now.

I say it’s adaptable because you change the ingredients depending on the season at hand. Swap out certain vegetables for others. I created this recipe last summer when I had lots of paste tomatoes. So if you are growing your own this year, keep this in your saved items as it’s a great way to use them.

Chicken Curry

Prep time: 10 mins

Cook time: 30-40 mins

Total time: 40-50 mins

Serves: 4

Ingredients

500g chicken thighs (skinless and boneless)
1 sweet potato, cubed (optional)
4 mushrooms, sliced (optional)
2 red peppers, sliced (optional)
1 brown onion, finely chopped
5 garlic cloves, minced
2 chillies
3 tsp curry powder, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp cinnamon, 1/4 tsp chilli flakes
2 tsp sugar
1 tin chopped tomatoes
500g spinach
Half a chicken stock cube
Half tin of water (add more if needed)
Lemon wedges/ coriander to serve (optional)

I add roasted sweet potato to mine to bulk it out and get some extra vitamins. you could use any potato in season. I’ve found that chicken drumstick fillets are a lot cheaper lately and work just as good as thighs. Cauliflower also works great in this curry as another filler vegetable. If you want it super spicy, use madras powder.

Directions

Pre-heat oven to 220c, cube your sweet potato (skin on) and rub it in a tbsp oil. Bake for 25-30 mins.
Whilst your potato is cooking. Grab a decent sized pan, add 2 tbsp oil, bring to a medium heat.
Add chopped onion and chicken, brown.
Add garlic, pepper, chillies and spices. Cook spices and garlic out for a few mins.
Add chopped tomatoes, stock cube, sugar and water. Bring to a boil and then simmer for 20 mins.
Your sauce should start to thicken up nicely, add sliced mushrooms and cook for a further ten mins.
Add spinach at the end with your roasted sweet potato.