Curry in a Hurry
Prep time
Cook time
Total time
Originally from "Indian Home Cooking" by Suvir Saran (I modified the measurements slightly on a few things and wrote the directions in my own words.)
  • 1½ tablespoons oil
  • ½ of a small onion, chopped
  • 5 teaspoons curry powder
  • ½ teaspoon garam masala
  • 3 cloves garlic, minced
  • 3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
  • 1 can unsweetened coconut milk
  • 1 14-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 chicken breasts, cut into bite-sized pieces (original recipe was 2 chicken breasts, but I added more)
  • 3-5 cups fresh spinach
  1. Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
  2. Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
  3. Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
  4. Add chicken; simmer until chicken is fully cooked. (Alternatively, you can add already cooked chicken if you have it, just cook until heated through.)
  5. Add spinach, stir and cook until spinach as wilted.
  6. Serve over rice.
Recipe by This Week for Dinner at