This is my go-to curry when I’m short on time and in need of a high-protein and nutritious dish. Taking less than 45 minutes to pull together, this curry is perfect for a weekday supper served with brown rice.
1 tsp cumin seeds
1 tsp coriander seeds
Cinnamon stick, length of small finger
1 white onion, finely chopped
5 large cloves garlic, crushed
1 heaped tbsp. ginger, finely grated
1 green chilli, finely chopped
½ tsp ground turmeric
½ can chopped plum tomatoes
400g chicken breast mini fillets
120g shiitake mushrooms, washed and sliced
500ml vegetable stock
200g fresh spinach, washed
1 tsp garam masala
Handful of fresh coriander, chopped
Grab a large pan and heat a glug of rapeseed oil. Once hot add the cumin seeds and coriander seeds and let them sizzle until fragrant (about 30 seconds). Then add the onion and cook for 7-8 minutes on a medium heat, until softened.
Then add the ginger, garlic and green chilli and continue to cook for 1-2 minutes.
After this, add the turmeric and cook for 1 minute. Then add in the chopped tomatoes and cook for 8-10 minutes, stirring often until the oil separates out.
Add the chicken and mushrooms to the pan and stir for one minute to ensure the chicken is thoroughly covered in the thick masala paste. Then add the vegetable stock, season with salt and bring to the boil. Place a lid on the pan and continue to cook on a high heat for 15-20 minutes, until the chicken is cooked through and the vegetable stock has reduced and thickened.
Throw in the spinach and add the garam masala, and stir until the spinach has wilted.
Serve in a large bowl and finish off with chopped coriander to serve.