Easy chicken curry
By Amanda Scali

To welcome the start of Autumn, we bring you this delicious and easy make Chicken curry.
 
It uses a regular mild curry powder, but we also uses a few additional spices and aromatics and creamy coconut milk for a totally moreish curry that the adults and kids will love.
 
Perfect for the cooling nights.
 
 
What you’ll need:
 
2 tbsp vegetable oil
3 chicken breasts - (approx 500g) chopped into bite-size chunks
1 large onion - (or 2 small) peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild curry powder- go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika 
½ tsp ground cinnamon
1 Cinnamon stick
½ tsp salt
½ tsp black pepper
2 tbsp tomato puree/paste
14 oz (400g) tin of finely chopped tomatoes
1 cup chicken stock 
14 oz (400ml) tin full fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
2 packed cups (60g) baby spinach
 
To Serve:
Your choice of rice
Fresh coriander
Naan Bread
Chilli flakes
 
 
Method:
 
Heat oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes, occasionally turning, until sealed.
 
Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, often stirring, to soften.
 
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
 
Add the tomato puree, tinned tomatoes, stock and coconut milk.
 
Bring to a gentle bubble, then simmer gently, occasionally stirring for 10 minutes – until the chicken is cooked through.
 
If you want to thicken the curry, stir in the cornflour slurry. This is optional; you can leave it out if the curry thickness is to your liking.
 
Stir in the spinach (it should wilt quickly), then turn off the heat.
 
Serve with boiled rice, topped with fresh coriander and chilli flakes.