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Tomato, Chicken and Spinach Curry
Tomato, Chicken and Spinach Curry

Tomato, Chicken and Spinach Curry

5 Review(s)
Cook Minutes 40 Min
Prep : 10 minutes Cook: 30 minutes
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Here is a welcome change to a creamy curry made with Wattie’s New Zealand grown crushed and sieved tomatoes. Big on flavours this curry gets our healthy pick and a must try for quick midweek dinners.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 medium onion
2 cloves garlic
30 g (approx 2cm piece) fresh ginger, peeled
2 Tbsp oil
½ Tbsp Gregg's Curry Powder
500 g chicken thighs, skinless and boneless, cut into 3cm pieces
1 cup chicken stock
400 g can Wattie's Tomatoes Crushed & Sieved
120 g bag baby spinach leaves
Basmati rice to serve
Unsweetend yoghurt to serve
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How do I make it ?
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Step 1
In a food processor, process onion, garlic and ginger to a puree. Alternatively grate onion, crush garlic and finely grate ginger.
Step 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.
Step 3
Add Gregg's Curry Powder, stir and cook for a further minute. Add chicken and stir-fry until chicken colours.
Step 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.
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