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Easy Chicken
Curry HT
MC 40mins
Serves 4 Hot Poultry Spices
Vegetables Main Course Gluten Wheat Dairy Free Eggless
Ingredients
2tbsp Vegetable Oil
1 Onion, finely sliced
2 Garlic Cloves, crushed
4 large or 8 small Chicken Thighs, skinned, boned and cut into thick strips
2-3 tbsp Curry Paste (check ingredients)
1 x 400g/14oz tin Chopped Tomatoes
450ml/15fl.oz. Hot Chicken Stock
225g /8oz Spinach
Instructions
1. Heat the oil in a large saucepan then add the onion and fry over a medium
heat for 5 minutes, stirring from time to time, until soft and golden.
2. Add the garlic and stir fry for 1 minute then add the chicken and continue to
stir-fry for about 5 minutes until golden on all sides..
3. Stir in the curry paste, tomatoes and stock, bring to the boil, then reduce
the heat, cover and simmer for 20 minutes or until the chicken is cooked.
4 . Add the washed spinach to the chicken and cook for 2-3 minutes until just
wilted.
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