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