Chicken Curry With Baby Leaf Greens

Chicken Curry With Baby Leaf Greens

There's a lot to be said for an easy curry recipe – especially one which gets the meal on the table in under an hour. If you don’t have a food processor or blender, use a coarse grater to grate the onion, then a fine grater for the ginger and garlic.
Serves 2
Total Time
40 Minutes
300g of chicken breast chunks
4 tbsp of full fat Greek natural strained yogurt
3 tsp of hot curry powder
1 onion, very roughly chopped
2 large garlic cloves, very roughly chopped
20g of fresh root ginger, very roughly chopped
4 tsp of sunflower oil
1 x 400g can of chopped tomatoes
1 tbsp of mango chutney, plus extra to serve
200g pack of Waitrose & Partners Baby Leaf Greens, shredded and chopped
1 naan bread, to serve
Step 1

Combine the chicken, yogurt and 1 tsp of curry powder; season and leave to marinate in the fridge for at least 5 minutes. Meanwhile, put the onion, garlic, ginger and 3 tbsp of water into a food processor or blender and whizz to a purée.

Step 2

Heat 3 tsp of oil in a wide non-stick frying pan, then add the chicken. Brown for 5 minutes, turning a few times. Remove the chicken from the pan and set aside. Add the remaining 1 tsp of oil and 2 tsp of curry powder to the pan along with the onion mixture. Cook for 5 minutes, then stir in the tomatoes, chutney and 100ml of water. Simmer for 5 minutes, then return the chicken to the pan. Simmer for a further 5 minutes, until the sauce is thick and rich.

Step 3

Stir the baby leaf greens into the sauce, cover the pan and cook for 5 minutes more, until the greens are wilted and the chicken is cooked through with no pink meat remaining. Season if needed, then serve with more mango chutney and the naan bread.

Recipe courtesy of Waitrose & Partners

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