Coconut Chicken Curry with Potato & Spinach

This is an upgrade to your traditional chicken curry and is so creamy and delicious, that even just writing this recipe is making our mouths water! It has a lot of depth, without having to use hundreds of ingredients. To be honest, the result is a bit of a taste showstopper.

Ingredients

2 tbsp Sunflower oil
2 Medium onions, sliced
100g Shemin’s Indian Curry Paste (Mild, Medium or Hot) 
400g tin Chopped tomatoes
1 tbsp Tomato purée
850g Boneless chicken thigh fillets, cut into bite sized chunks
500g Potatoes, cut into chunks
400ml Coconut milk
1 tbsp Shemin’s Garam Masala
1 Bag fresh spinach, washed
Juice of a lime or lemon to taste
Salt to season
2 tbsps Chopped coriander

Method

1. Heat the 2 tbsps of oil in a large pan and fry the onion until browned.
2. Add in Shemin’s Indian Curry Paste with a splash of water and cook gently for about 2 minutes.
3. Add the tomato purée and chopped tomatoes, and simmer for about 10 mins.
4. Add in the chicken and potatoes, and cook for about 20 mins or until the potatoes are soft and the chicken is cooked.
5. Pour in the coconut milk, add Shemin’s Garam Masala and stir in the spinach. Simmer for a further 5 mins.
6. Season to taste, stir in lemon or lime juice and chopped coriander.

Serve with hot naan and boiled rice.

Serves 6

Products used in this recipe