Quick Chicken Spinach Tomato Curry Recipe 455 Recipes

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QUICK CHICKEN CURRY



Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Categories     Main dishes

Time 15m

Number Of Ingredients 13

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  • Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
  • Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
  • Stir in chicken until warmed through, 1-2 more minutes.
  • Turn off the heat and stir in the Greek yogurt until just combined.
  • Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

QUICK CHICKEN, SPINACH & TOMATO CURRY RECIPE - (4.5/5)



Quick Chicken, Spinach & Tomato Curry Recipe - (4.5/5) image

Provided by ShannonB

Number Of Ingredients 8

1 onion, chopped
2 tablespoons curry powder
1 teaspoon ground cinnamon
6 to 8 chicken thigh fillets, skinned and cut into bite-sized pieces
1 1/2 cups chopped tomatoes
1/2 cup plus 1/3 cup chicken stock
1/2 cup plus 1/3 cup frozen chopped spinach
8 tablespoons fat free natural yogurt

Steps:

  • Spray a non-stick frying pan with cooking spray and place over high heat. Add onion and stir fry 2 to 3 minutes, then add cinnamon and curry powder and stir fry another minute. Add the chicken pieces and tomatoes, stock and spinach. Cover and cook for 15 to 20 minutes until cooked through. Season well and remove from the heat. Stir in the yogurt and serve with rice.

CHICKPEA, TOMATO & SPINACH CURRY



Chickpea, tomato & spinach curry image

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Provided by Good Food team

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 18

1 onion, chopped
2 garlic cloves, chopped
3cm piece ginger, grated
6 ripe tomatoes
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch chilli flakes
1 tsp yeast extract (we used Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashews, to mix with the sesame seeds

Steps:

  • Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
  • Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

QUICK CHICKEN CURRY WITH SPINACH AND PEAS



Quick Chicken Curry with Spinach and Peas image

This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 15

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 shallots, halved and thinly sliced (1 cup)
1 cinnamon stick, broken in half
2 tablespoons minced ginger (from a 2-inch piece)
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 red finger chile, thinly sliced (2 tablespoons)
2 teaspoons fresh lemon juice
1 tablespoon sugar
1 can (13.5 ounces) coconut milk
1 cup frozen peas
2 cups packed baby spinach
Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving

Steps:

  • Season both sides of chicken with salt and pepper.
  • In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
  • Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

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