Creamy Chicken Curry



As promised Munch Box is back this week. I love batch cooking especially during the week so I always strive to find or come up with recipes that are long lasting. A chicken curry is great because it is tasty, filling, long lasting and as healthy as you want it to be. Over the years my taste for curry has evolved from the thick, gooey stuff in a jar to a homemade, better tasting curry with a lovely silky texture. Since moving to Abu Dhabi I have also become obsessed with Thai Red Curry Paste and it adds a whole other level to this dish. I cannot imagine making it without it now!



2 Medium Chicken Fillets                               1 Red Onion Finely Chopped

2 Handfuls of Spinach                                      1 Can of Chickpeas

2 Finely Sliced Carrots                                      1 Bay Leaf

4 Cloves of Garlic                                                Basil/ Salt/ Paprika

1 Red Pepper                                                         A Squeeze of Tomato Puree

1 Veggie Stock Cube                                          Coconut Milk

2-3 Teaspoons of Thai Red Curry Pasta depending on taste


  1. Finely chop the garlic and onion and dice the chicken. I like to put some paprika on my chicken as it gives it a lovely colour. Cook off all these ingredients in a pot with olive oil on a medium heat until tender.


2.Next add the chopped red pepper and sliced carrots and cook through for less than two minutes.


3. Now it’s time to make the sauce. I like to start by adding in half a stock cube that has been dissolved in a small mug of boiling water. Next I slowing incorporate coconut milk until it is slightly waterier than the consistency I’d like. I also add the curry paste and tomato puree at this stage. I put in however much to match the spiciness I feel like at the time.


4. Then add a bay leaf to the pot, cover with a lid and leave to simmer for any where between 15 minutes and an hour. The longer you can leave it the better!

5.Take off the lid and then add the drained chickpeas and big handfuls of spinach. Finish off the flavoring with some dried basil and salt.

6. When the spinach has wilted to your desire it is ready to serve up and eat with some brown rice.

This is a super yummy, healthy and easy dish to make. It’s extremely comforting and is the perfect thing to make when you are in the mood for cooking. I love to cook because it relaxes me. It also keeps great so it will provide meals for a few days so it’s a win win all around!

I hope you enjoyed this post and that you will try my recipe,

Xo Laura

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