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Ingredients

  • 1 medium onion
  • 2 cloves garlic
  • 30g (approx 2cm piec fresh ginger, peeled
  • 2 cups Wattie's frozen vegetables
  • 2 Tbsp oil
  • ½ Tbsp mild curry powder
  • 500g chicken thighs, skinless and boneless, cut into 3cm pieces
  • 1 cup chicken stock
  • 400g can Wattie's Tomatoes Crushed & Sieved
  • 120g bag baby spinach leaves
  • basmati rice to serve
  • Unsweetend yoghurt to serve

Method

1. In a food processor, process onion, garlic and ginger to a puree. Alternatively grate onion, crush garlic and finely grate ginger.

2. Heat oil in a deep frying pan. Add onion puree and cook over a medium heat for 2-3 minutes to soften the onion.

3. Add curry powder, stir and cook for a further minute. Add chicken and stir-fry until chicken colours.

4. Pour over chicken stock and Wattie’s Tomatoes Crushed and Sieved. Stir while bringing up to the boil. Reduce heat and simmer with the lid off for 25-30 minutes, until chicken is cooked and sauce thickened. Stir in baby spinach leaves and allow to wilt. Season to taste. Serve over Basmati rice with a spoonful of unsweetened natural yoghurt if wished.

Tips

To cook the perfect rice.

Place 1 cup of Basmati rice in a saucepan. Cover with 2 cups of cold water. Add a little salt. Cover. Bring to the boil. Stir. Reduce heat and gently simmer with the lid on for 10 minutes. Turn off the heat and leave covered for a further 12 minutes. The water will have been absorbed into the rice leaving cooked fluffy rice.

Rate and Review

3 Ratings Tomato, Chicken and Spinach Curry


Reviews (3)


Eleanor's Rating
Megan's Review | Rating

Non,non

Megan's Review | Rating

Non,non