This mild chicken curry is simple, tasty and nourishing. If you like more spice, add a little extra curry powder or a sprinkle of fresh sliced chilli to serve.
Dice chicken thighs into 3-4cm chunks and place in a bowl. Sprinkle ground cumin and 1 1/2 teaspoons of curry powder over the chicken and season with salt and pepper. Stir to coat evenly. Dice onion and crush garlic. Combine chicken stock powder with boiling water. Add cornflour and stir to dissolve.
Heat olive oil in a large frying pan over a medium-high heat. Add onion and garlic and cook for 2-3 minutes, until softened. Stir in remaining teaspoon of curry powder, garam masala, paprika, ginger and turmeric. Cook for 1 minute, until fragrant. Add chicken and cook for 3 minutes, until browned. Pour in chicken stock and cornflour mixture, sugar and frozen peas. Simmer for 10 minutes, stirring occasionally, until sauce has thickened.
While curry is simmering, prepare the green beans by trimming off the ends. Place in a microwave safe bowl with 1/2 cup water and microwave for 2-3 minutes, until tender. Drain, drizzle with olive oil and season with salt and pepper. Microwave rice according to instructions on the packet.
Roughly chop spinach and stir through the curry. Cook for 1 minute, until wilted. Stir through the yoghurt and remove the curry from the heat. Season to taste with salt and pepper. Serve curry on top of rice with a side of green beans.
WINE MATCH: Try a lightly oaked Chardonnay or a Viognier.
GLUTEN FREE OPTION: Replace chicken stock powder and boiling water with pre-made gluten free liquid chicken stock.
BUDGET TIP: Cook your own rice instead of using the pre-cooked microwave pouches. You will need around 200g uncooked rice. Prepare according to the instructions on the packet.
STORING AND REHEATING: Refrigerate all components together in desired portion sizes. Reheat in the microwave as required.
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