Name: Chicken, Potato and Spinach Curry in a Hurry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 2 adult or 4 child portions
Ingredients: 1 can (15-oz.) crushed tomatoes; 1 cup frozen spinach, thawed; sea salt and freshly ground black pepper; 7 ounces cooked new potatoes, halved if large (canned potatoes are also fine); mango chutney (optional); 2 garlic cloves, crushed; Cucumber Raita or bought raita; 1½-inch piece gingerroot, peeled and grated; naan bread; 2 boneless, skinless chicken breast halves, diced; 1 onion, thinly sliced; 1½ tablespoons sunflower or vegetable oil; 1 tablespoon garam masala; ½ teaspoon cayenne pepper

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
30 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

I love to make this recipe on a Friday night. It’s great for using up leftover potatoes and can be made quicker than the time it takes to organize a carryout. I always keep a bag of frozen spinach in the freezer—it’s really convenient for all sorts of dishes. If I have some fresh spinach in the refrigerator, however, I just roughly chop a couple big handfuls and add them to the pan when the curry is almost ready.