Easy chicken curry
- February 2012
- Serves 4
- Takes 15 minutes to make, 35 minutes to cook
This chicken curry is a great recipe to have in your repetoire – making great use of storecupboard ingredients its a perfect midweek supper standby
- 10.7g (1.8g saturated)
- 25.3g (4.4g sugars)
For a creamier curry, fold through 3-4 tbsp natural yogurt towards the end of cooking.
Frozen spinach is cheaper than fresh and just as nutritious. To defrost quickly, put in a bowl and cover with boiling water. Leave for 5 minutes, then drain, refresh under cold water and squeeze dry.
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