Easy Chicken Curry


My little food critic and stylist in action. This easy chicken curry is our go to weeknight meal and a great way to introduce spices to your family.

In this recipe they add a delicious depth of flavour and numerous health benefits without being overpowering.

This is a winner even with fussy eaters. I stir through chopped baby spinach leaves but you can always leave this out.


500 grams boneless chicken thighs chopped into 1 inch cubes
1 brown onion finely chopped
4 cloves garlic crushed
1 tbs  ginger, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup Greek style yoghurt
1/2 teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon coriander powder
Salt and pepper to taste
Handful of chopped spinach (optional)


  1. Heat oil over medium high heat.
  2. Add the onion and sauté every minutes or so for 10-15 minutes.
  3. Add the ginger and garlic and sauté until fragrant, about a minute.
  4. Add the tomato paste, turmeric, cumin and coriander powders and mix into a wet paste.
  5. Add the yoghurt, chicken, salt and pepper to taste.
  6. Sauté for 5 minutes until the meat is sealed and no longer pink on the outside.
  7. Add 1/4 cup water/bone broth, cover and bring to a boil.
  8. Lower heat to a simmer and cook with the lid on for 10 minutes.
  9. Remove the lid and cook for another 5 minutes stirring occasionally.
  10. Stir through chopped spinach (optional)
  11. Serve with rice, quinoa and/or a side of veg for the perfect, balanced, delicious supper.

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