Lazy Bastard's Chicken & Spinach Yellow Curry

If you have access to some bags of ready-made yellow curry from the store, here's what to do with them. This recipe is heavily inspired by chana saag, so it optionally includes chickpeas.

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Step 1

The "yellow curry sauce" is referring specifically to ready-made "just add water" yellow curry. I am using Blue Elephant Ready to Heat Yellow Curry Sauce, which says "serves 2" on the front, but says "3 servings" on the nutrition facts label. I don't know. It's 300 grams + a half cup water. Chickpeas are optional, I just love the texture and extra cheap protein.

Step 2

Chop your onions and chicken. If using large chicken breasts, you may only need 2. For making rice, longer rice cookers can start now, while you're cooking. If your rice cooker only takes 15 minutes, then start it when you add the curry sauce.

Step 3

Heat a large, deep skillet or pot to medium-high heat and add 1-2 tbsp of oil. Toss on the onions and stir frequently for about 5 minutes - or longer, if you want them to have a better caramelized flavor.

Step 4

Add some more oil and then the chicken into the skillet. Sprinkle the garam masala or tandoori masala over the chicken now, if you have any. I also like to sprinkle over some salt. Stir frequently until the chicken is cooked through.

Step 5

Add the curry mix. Follow the instructions on the bag if it needs water added. Wait for it to simmer.

Step 6

Add in everything else - chickpeas, tomato paste, spinach. Let the sauce reach a simmer again and stir until the tomato paste is dissolved.

Step 7

Serve over rice. Salt to preference.