Thai Chicken Curry

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100ml olive oil
3 large or 4 standard chicken breast (cut into pieces)
1 large onion (chopped)
3 fresh chillies any colour (chopped)
2 garlic cloves (grated)
1 tsp cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp paprika
1 tbsp grated fresh ginger
40g of basil
50g of coriander
40g of spinach leaves
300ml of coconut milk
400g of chopped tomatoes
2 tsp of lemon juice
Pinch of salt optional

Cook 400g of basmati rice to serve


Heat the oil slightly in a large saucepan or a wok on a medium heat.

Add the chicken breast and cook for 8-10 minutes( turning frequently)until lightly browned and cooked through.

Stir in the onions on a medium-low heat stirring frequently for 10 minutes until soft.

Add the chillies, garlic, ginger, turmeric, cumin, garam masala, paprika and cook for 1 minute.

Add the spinach, basil, coriander cook for 1 minute.

Add the tomatoes & coconut milk & cook for 15 minutes until the sauce has reduced slightly.

Stir in the lemon juice add the salt of required.

Serve with basmati rice