Creamy Chicken Curry

33

PREP TIME

6 min

Makes

4 Servings

* PLUS Cooking time: 10 minutes
Creamy Chicken Curry

Jodi Pudge

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

Ingredients

  • 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

Instructions

  • 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
  • 15 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 33 g,
  • Fibre
  • 2 g,
  • Sodium
  • 712 mg.

Recipe by Eshun Mott.

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