Creamy Chicken Curry


  • Prep Time6 mins
  • Total Time16 mins
  • Makes4 Servings
Creamy Chicken Curry

Jodi Pudge

You and the kids will all love this quick and easy creamy chicken curry.


  • 1 1/2 lb boneless, skinless chicken breasts, cut into 1-in. cubes

  • 3/4 tsp salt, divided

  • pinch black pepper

  • 2 tbsp canola oil

  • 1 cup diced red onion

  • 2 tbsp mild or medium curry paste

  • 1 cup 35% cream

  • 1 tsp maple syrup

  • 1 cup cherry tomatoes, halved

  • 4 cups packed baby spinach

  • 1 tbsp fresh lemon juice


  • Season chicken with ¼ tsp salt, and pepper to taste.

  • Heat a wok or large skillet over high.

  • Add canola oil, and carefully tilt pan to coat. Working in batches, add chicken and fry for 2 to 3 min or until golden and almost cooked through. Remove from pan and set aside.

  • Add red onion and sauté for 2 min or until softened and lightly golden. Add curry paste and sauté for 1 min or until fragrant. Add whipping cream, maple syrup, tomatoes and spinach and stir to incorporate.

  • Bring to a boil, add chicken and cook for 1 to 2 min or until flavours are incorporated and chicken is cooked through. Stir in lemon juice and season with remaining ½ tsp salt. Serve with naan or steamed rice.

Nutrition (per serving)

Calories 385, Protein 15g, Carbohydrates 10g, Fat 33g, Fibre 2g, Sodium 712mg.

Recipe by Eshun Mott.

This article was originally published on Aug 14, 2012

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