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Chicken curry with baby leaf greens
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300g chicken breast chunks
4 tbsp full fat Greek natural strained yogurt
3 tsp hot curry powder
1 onion, very roughly chopped
2 large garlic cloves, very roughly chopped
20g fresh root ginger, very roughly chopped
4 tsp sunflower oil
400g can chopped tomatoes
1 tbsp mango chutney, plus extra to serve
200g pack Waitrose & Partners Baby Leaf Greens, shredded and chopped
1 naan bread, to serve
1. Combine the chicken, yogurt and 1 tsp curry powder; season and leave to marinate in the fridge for at least 5 minutes. Meanwhile, put the onion, garlic, ginger and 3 tbsp water into a food processor or blender and whizz to a purée.
2 . Heat 3 tsp oil in a wide non-stick frying pan, then add the chicken. Brown for 5 minutes, turning a few times. Remove the chicken from the pan and set aside. Add the remaining 1 tsp oil and 2 tsp curry powder to the pan along with the onion mixture. Cook for 5 minutes, then stir in the tomatoes, chutney and 100ml water. Simmer for 5 minutes, then return the chicken to the pan. Simmer for a further 5 minutes, until the sauce is thick and rich.
3. Stir the baby leaf greens into the sauce, cover the pan and cook for 5 minutes more, until the greens are wilted and the chicken is cooked through with no pink meat remaining. Season if needed, then serve with more mango chutney and the naan bread.
If you don’t have a food processor or blender, use a coarse grater to grate the onion, then a fine grater for the ginger and garlic.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.
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