Quick One Pan Chicken Curry

On a cold winter day in the UK, you will often hear Brits say, “Let’s go for a curry!”

With good reason.  There is nothing better to warm you up on a cold winter day than a creamy, richly spiced Chicken Curry.  Brits are so mad about curry that Chicken Tikka Masala regularly gets voted one of the most popular takeaway meals in the UK, right up there with fish and chips!  The British love affair with curry can be traced back to the 18th century when many Brits were resident in India. 

If you are not familiar, as I was not, you should understand that ground curry is actually a mixture of spices, usually including coriander, turmeric, cumin, paprika, cayenne, cardamom, nutmeg & cinnamon.  

Also, some curry powders are spicy and some are not.  Since Curry powders are in fact a mixture of spices, the spiciness depends on the ingredients. Adding chiles, like cayenne, enhance the heat.  What all curry powders share is a sweet warmth that adds a toasty depth to everything it is added to. 

This comforting Chicken Curry recipe is simply made in one skillet, by sauteing chicken & diced onion with curry powder, ginger & garlic, then adding coconut milk for creaminess, and chickpeas and spinach for extra heartiness. It’s perfectly creamy, spicy, and warming. Serve over rice with a little sour cream and extra chili flakes if so desired. 

Quick One Pan Chicken Curry

Recipe by Kathy DickenCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

There is nothing better to warm you up on a cold winter day than a creamy, richly spiced Chicken Curry!

Ingredients

• 2 tablespoons olive oil

• 3 chicken breasts – (approx 1 lb.) chopped into bite-size chunks

• 1 large sweet onion – finely chopped

• 2 cloves garlic – minced

• 2 teaspoons minced ginger

• 2 tablespoons mild curry powder

• 1 tablespoon ground coriander

• ½ tablespoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 (14 oz) can finely chopped tomatoes

• 1 cup chicken stock1 (14 oz) can full-fat coconut milk

• 1 (14 oz.) can of chickpeas, drained and rinsed

• 2 cups (4 oz.) baby spinach

• 1 tablespoon cornstarch

• 2 tablespoons cold water

Directions

• Heat oil in a large skillet over a Medium-high heat. Add the chicken and cook for 5 minutes, turning occasionally, until lightly browned. Add the onion to the pan and cook for 5 minutes, stirring often, to soften.
• Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for 1 minute. Next, stir in the tomato paste, diced tomatoes, chickpeas, chicken stock, and coconut milk. Bring to a low simmer, stirring occasionally for 10 minutes until the chicken is cooked through. If you would like to thicken the curry, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). This is completely optional, and can be left out if the curry thickness is to your liking.
• Finally, remove skillet from the heat and stir in the spinach until wilted, usually 2-3 minutes. Serve with steamed rice and garnish with sour cream, avocado, fresh cilantro and chili flakes if desired.