20-Minute Fragrant Indian Chicken Curry with Garlic Naan

20-Minute Fragrant Indian Chicken Curry with Garlic Naan

Ready in 20 minutes • Serves 4
This dish most recently appeared in Bargain Box (4 Nights For 4) on Sunday, June 19, 2022.
Order Now
Order Now

This chicken curry is the perfect one-pan winter dish when you're after a easy and quick meal. Chicken is cooked in aromatic spices and a fragrant butter curry paste with peas and carrot. Served with garlic naan to soak up all the delicious coconut curry sauce. This mouth-watering curry comes together in only 20 minutes!

Ingredients

To Serve

  • 2 pack garlic naan
  • 1 pinch of chilli flakes

Curry

  • 100g butter curry paste
  • 1 pack Mumbai Spices
  • 400ml lite coconut milk
  • 250g frozen peas
  • 2 tsp brown sugar, optional
  • 1 can crushed tomatoes
  • 50g baby spinach
  • 600g diced free range chicken breast
  • 1 carrot, grated
  • 1 drizzle of oil

Steps

  1. Heat oil in a large frypan on medium-high heat. Grate carrot and pat chicken dry.
  2. Cook carrot and chicken for about 6 minutes, until browned. Add butter curry paste, Mumbai spices, coconut milk, peas, sugar (if using) and canned tomatoes to pan and bring to the boil. Simmer for about 4 minutes, until sauce is slightly reduced. Stir through spinach, until wilted. Season to taste with soy sauce.
  3. Place 1-2 garlic naan on a large heat-proof plate and microwave for 30 seconds, until warm. Repeat for remaining naan.
  4. Chicken curry with naan bread and chilli flakes (if using).

Nutritional Information

Energy 3175 kj
759 kcal
Protein 50.8g
Carbohydrate 79.7g
Fat 24.7g