Last updated on May 9th, 2018 at 11:38 am

Ina Paarman recipe for Chicken Curry with Spinach. It checks all the boxes – quick, easy, economical and delicious.

4 skinless chicken breasts, buy the nice meaty free range ones
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 cup (250 ml) hot water
1 T (15 ml) Ina Paarman’s Chicken Stock Powder
1 onion, chopped
1 large bunch spinach, shredded
1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
1/2 cup (250 ml) fresh cream (pouring or fat reduced will do)
1/2 punnet fresh coriander leaves

How to
Season the chicken with Lemon & Black Pepper Seasoning. Pour water into the pan, add Chicken Stock and onion. Pack the breasts on top of the onion in a single layer. Cover with a lid. Bring to a slow boil and cook for 3 minutes.

Turn the breasts over and cook for a final 3 minutes. Remove chicken from the pan and leave to rest while cooking the spinach.

Add the spinach to the remaining stock in the pan and boil open on high heat until the spinach is wilted. Slice the chicken breasts on the diagonal. Add the Tikka Sauce to the spinach, then add the chicken and lastly the cream and stir through.

Sprinkle with fresh coriander. Serve with flat bread or rice and the sambal salads of your choice.

By: Ina Paarman

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