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 seasonal vegetables. I’ve found that chicken drumstick fillets are a lot cheaper lately and work just as good as thighs. Chickpeas are also a great addition to gain some more protein. 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.