Cooking curry doesn’t have to be time consuming or scary; our quick curry recipe is simple to make and only takes a short time to prepare!


Serves: 4

  • 1 tbsp. olive oil
  • 2 diced chicken breasts or vegetarian alternative
  • 1/2 red onion, sliced
  • 1 courgette, chopped into chunks
  • 3 mushrooms, thickly sliced
  • 400g tin of chopped tomatoes
  • 1 tbsp. tomato puree
  • 2 tbsp. Rogan Josh curry paste
  • 1/2 tsp. ground cinnamon
  • 1 tsp. medium curry powder
  • 1 tsp. cajun powder
  • 1 tsp. garlic powder
  • 1/4 bag kale or spinach
  • 1-2 tbsp. Garlic and Herb Flavoured Cream Cheese
  • 1 tbsp. honey


  • Heat the olive oil in a large saucepan, add the chicken (or vegetarian alternative) and cook until white throughout.
  • Add the onion and fry until slightly translucent.
  • Next, add the courgette and cook for several minutes, before adding the mushrooms.
  • Reduce the heat as you add the chopped tomatoes, 200ml water, tomato puree, curry paste and spices.
  • Bring to boil, mix in the kale and honey, then simmer for 15 mins (or until slightly thickened).
  • Once thickened stir in the cream cheese and cook for a further 5mins.
  • Serve with rice, couscous, or a pitta bread and hummus.