Quick and Easy Chicken Curry for 2
When in a hurry, this can be a solution. It's tasty, quick and filling.
- Ready In:
- 1 onion, diced
- 1 tablespoon oil
- 2 chicken breasts, diced
- 1⁄8 teaspoon chili powder
- 2 teaspoons curry powder
- 1 chicken bouillon cubes or 1 vegetable stock cube
- 2 tablespoons tomato puree
- 1⁄4 teaspoon sugar
- 4 tablespoons water
- 1⁄2 lb spinach
- Saute the onion in the oil for 2-3 minutes.
- Add chicken breast and fry for 2-3 minutes.
- Add all other ingredients except the spinach and simmer for 10 minutes.
- Add a little water if it is too dry.
- Stir in the spinach, cook for 2 minutes.
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I first tried this recipe a little over a year ago. It's so quick, easy, and definitely tasty! I usually make it when I'm dining alone (and save the leftovers for the following night), but I've also made it for my boyfriend a few times. He loves it as well, especially when served with brown rice. I usually make a little extra curry sauce, but otherwise stick to the recipe. Tomato paste works fine for the tomato puree... and my end result has always looked like Toni Gifford's photo. Delicious dinner for 1 or 2, and definitely a keeper!
A quick and flavourful curry, we really enjoyed it. I made double the recipe to serve 4. The only changes I made were to omit the oil for health reasons. I am not sure why, but the curry was quite thin so there was no need to add more water. I may add some cornflour next time if it is still the same consistency. Perhaps it was because I doubled the recipe, it did not detract from the wonderful flavour though. Thanks Chef Dudo for another keeper. Updated 7th Oct 06. In Australia our tomato puree isn't concentrated, it is just 100% tomatoes, so my sauce was thinner and with less tomato flavour (although it was still WOW!). I should have used what we call tomato paste in Aust. This will also explain why my photo looks so different from Toni's.