Hearty chicken and spinach curry

Hearty chicken and spinach curry

What to do

  • Heat oil in a large pan and add mustard seeds. When they pop, add chillies and ginger. Stir for a few minutes then add onions and cook for 3-4 minutes, occasionally stirring. Add potato, courgette, pepper, sweet potato and lentils. Cook for a further 3-4 minutes then add chilli powder and turmeric.
  • Add tomatoes and cook for 2-3 minutes then add coconut milk and 300ml (10fl oz) water. Stir in chicken. Cover pan and cook for 35 minutes, removing lid for final 15 minutes, until vegetables are tender and sauce has thickened.
  • Wash spinach, pat dry, and add to curry for just the final 2 minutes of cooking.
  • Cost per serving: £1·38
  • Serves: 6
  • Takes: 20mins + 40mins cooking


  • 3tbsp vegetable oil
  • 1tbsp mustard seeds
  • 2 green chillies, finely chopped
  • 2·5cm (1in) piece ginger, peeled and chopped
  • 2 medium onions, peeled and roughly but finely chopped
  • 300g (10oz) potatoes, cubed
  • 2 courgettes, cut into chunks
  • 2 pointed peppers, cut into chunks
  • 1 sweet potato, cut into chunks
  • 100g (3½oz) split red lentils
  • 1tsp chilli powder
  • 1tsp turmeric
  • 5 large tomatoes, chopped
  • 400ml (14fl oz) can coconut milk
  • 400g (13oz) chicken breasts, cut into strips
  • 150g (5oz) fresh spinach

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

To freeze
Simply freeze this without adding the spinach. Defrost thoroughly before reheating and add the spinach for the final 2 minutes of cooking time.

We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com

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