‘Easy As’ Chicken Curry

This one is easy to make and a great way to introduce your family to international flavours.

  • Serves 4
  • 5 mins to prepare
  • 15 mins to cook
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  • 1 cup uncooked rice, any sort is fine
  • 1 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tsp rice bran oil
  • 400g chicken (breast, thigh or tenderloins), diced
  • 1 Tbsp white flour
  • 2 Tbsp curry powder
  • 1 tsp sugar
  • 2 tsp ground cumin
  • 1 tsp root ginger, finely chopped
  • 2 cups frozen vegetables, such as green beans, carrots and/or corn
  • 400g can light coconut milk
  • 1 bunch spinach or baby spinach, shredded


  1. Cook rice to packet directions.
  2. Sauté onion and garlic in oil in a frying pan.
  3. Add the chicken. Cook for 5-10 minutes or until browned.
  4. Stir in remaining ingredients — except the spinach.
  5. Simmer for 10 minutes then add the spinach and cook for a further 2 minutes.

Cook's tip: For beginners in curry creating, start with a milder powder and add more to taste or get a stronger version next time.

Gourmet tip: Top with fresh coriander or serve with wedges of fresh limes or lemons.

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