Indian Chicken Curry

5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 piece Onion
  • 1 piece Clove of garlic
  • 3 piece Tomatoes
  • 500 g Chicken breast fillet
  • 2 tbsp Virgin olive oil
  • 2 tbsp Curry powder (Indian)
  • 1 Can Creamy coconut milk
  • Salt pepper
  • 250 g Young spinach leaves


  • Peel and finely dice the onion. Peel the garlic and press it through the garlic press. Clean, wash and dice the tomatoes. Pat the chicken breast fillet dry and cut into cubes.
  • Heat the oil in a pan and fry the meat for 4-5 minutes while turning, then add the onion and garlic, continue to fry for about 2 minutes. Dust with curry and sweat briefly while stirring. Add the diced tomatoes and continue cooking for about 3-4 minutes. Deglaze with coconut milk, season and simmer for about 10 minutes.
  • Sort the spinach, wash and shake dry. Add the spinach to the chicken and let it collapse. Season to taste with salt and pepper.
  • Serve the chicken curry with basmati rice or naan bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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