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Easy chicken curry recipe

Easy chicken curry recipe

29 ratings

Serve up an aromatic chicken curry with this quick and easy recipe, ready in under 30 minutes. Use pre-made curry sauce to keep this family dinner budget-friendly, and serve with rice and tender spinach. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 518 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 300g Grower’s Harvest long-grain rice
  • 300g Redmere Farms baby potatoes, halved or quartered if large
  • 1 tbsp vegetable oil
  • 365g pack Willow Farms diced chicken breast
  • 1 Redmere Farms brown onion, sliced
  • 440g jar Hearty Food Co curry sauce
  • 100g Redmere spinach
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    2g 10%
  • Sugars

    9g 10%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 89.5g Protein 29.9g Fibre 4.6g


  1. Cook the rice to pack instructions. Boil the potatoes for 10-15 mins until just soft, then drain.
  2. Meanwhile, heat the oil in a heavy-based frying pan over medium heat. Add the chicken and cook for 5 mins, turning halfway, until golden all over. Add the onion and cook for 3-5 mins until soft.
  3. Pour in the sauce and add the potatoes. Bring to the boil, then reduce the heat and simmer for 5-10 mins until the chicken is cooked through.
  4. Stir in the spinach to wilt, then serve with the rice.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Budget meals

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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