Quick Creamy Chicken Curry

Name: Quick Creamy Chicken Curry
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 x 360g jar of Ballymaloe 100 Recipe Sauce; 1 x 400ml tin of reduced-fat coconut milk; 1 tbsp curry powder; 4 chicken fillets, diced; 4 handfuls baby spinach

Serves 4

Cook: 25 mins

Dairy Free

1 x 360g jar of Ballymaloe 100 Recipe Sauce

1 x 400ml tin of reduced-fat coconut milk

1 tbsp curry powder

4 chicken fillets, diced

4 handfuls baby spinach

Method

Step 1

Dice the chicken fillets into bite-sized pieces.

Step 2

Put the Ballymaloe 100 Recipe Sauce, reduced-fat coconut milk and curry powder in a large saucepan and stir to combine. Add a splash of water to the empty jar and swish it around, then add that to the pan too.

Step 3

Add the diced chicken fillets and bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until the chicken is completely cooked through.

Step 4

Stir in the spinach for the final 2 minutes to wilt. Season to taste before serving.

Chef's Tips

Serve with boiled white rice, warm naan or poppadums and your favourite chutney. Garnish with fresh coriander leaves if you have it.

Serving Suggestions & Notes

Protein Boost: Add a tin of chickpeas (drained) to the curry for a heartier version.|Eat your greens: Add in two big handfuls of spinach at the end, stir in during the last two minutes to wilt down.|For a healthier alternative, use wholegrain rice.