Curry in a hurry is a winner for everyone in our house. We all get to enjoy some delicious comfort food and I don’t have to spend long in the kitchen to make it. Hurrah!
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My sister moved into our village this weekend. She has been living about an hour and a half away from us for the past 3 years so it has been a very exciting few days helping her get settled in. We haven’t lived this close to each other since we left home and got married 9-10 years ago, so we are definitely making the most of being able to pop in on each other whenever we like.
Even on the evenings we have planned to do our own thing, we have ended up at each others house for one reason or another. I mentioned I was making this curry for dinner on Saturday and just like magic she was there to enjoy it with us. Having her around makes every meal taste instantly better. 🙂
This curry is light but satisfying. You could add any extra vegetables you like, like peas, courgette, cauliflower or mange tout etc. Make it like I do, or make it your own. Either way I hope it is a winner around your dinner table too.
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Clean Eating Chicken & Spinach Curry
By
Published:- Yield: 4 Servings
This curry is light but satisfying. You could add any extra vegetables you like, like peas, courgette, cauliflower or mange tout etc.
Ingredients
- 1 teaspoon Oil of choice I used Avocado Oil
- 200 grams Mushrooms quartered
- 1 Onion halved and sliced into thin wedges
- 4 Chicken Breasts diced
- 3 Garlic Cloves minced/finely grated
- 2 Tablespoons Mild Curry Powder
- 1 teaspoon Onion Powder/Granuals
- 1 teaspoon Garlic Powder/Granuals
- 1/4 - 1/2 teaspoon Sea Salt Flakes
- 1/4 teaspoon Mild Chilli Powder or more to taste
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Turmeric
- 200 ml Coconut Milk I used a 50g sachet of creamed coconut with 200ml water
- 200 ml Water
- 80 grams Fresh Spinach Leaves
Instructions
- Place the oil, mushrooms and onion into a saucepan and soften for 3-5 minutes.
- Add the diced chicken breasts and cook until no longer pink.
- Add the garlic, salt and spices and stir.
- Add the coconut milk and water and bring to the boil.
- Allow to simmer over a medium heat for 20 minutes to reduce down a little.
- After 20 minutes, add the spinach leaves and stir. Cook for a further 5 minutes.
- Serve over wholegrain rice.
11 Comments
Sarah
29th March 2016 at 7:36 amLooks fantastic! Does it freeze well?
The Kitchen Shed
29th March 2016 at 11:24 amIt should freeze just fine Sarah. Hope you enjoy it!
Sarah
29th March 2016 at 8:58 pmThank you so much
Dannii @ Hungry Healthy Happy
30th March 2016 at 9:14 amWe always throw some spinach in to our curries. it’s a really easy way to add some greens, isn’t it.
The Kitchen Shed
1st April 2016 at 8:36 pmDefinitely!
RUTH FISHWICK
21st April 2016 at 12:09 pmThis sounds delicious! I’m always looking for new recipes to try and I love curries so I think this is one for me!
It sounds really easy too 🙂
Ruth Writes | http://www.ruth-writes.co.uk
Claire
21st May 2016 at 8:22 amAnother great recipe! I love a curry but finding tasty healthy ones is a bit tricky but this was delicious!
Jemma
9th July 2016 at 9:40 pmIs it possible to make this curry in a slow cooker?
Katrina
14th October 2016 at 10:17 amI jenna, I’ve made it in slow cooker. Add spinach towards end of cooking time ie 30mins before serving
Fiona
26th April 2017 at 5:33 pmFab recipe. Just made this and really enjoyed it. Thank you 🙂
james
27th April 2017 at 9:25 pmfantastic recipe.made it tonight. was wondering if anyone knows how many calories are in this please