Chicken Curry HT
Serves 1 Hot Poultry Spices
Vegetables Economical Main Course Gluten Wheat Dairy Free Eggless
1 tbsp Vegetable Oil
˝ Onion, finely sliced
1 Garlic Cloves, crushed
1 large or 2 small Chicken Thighs, skinned, boned and cut into 2.5cm/1-inch
1 tbsp Curry Paste (check ingredients)
1 x 200g/7oz tin Chopped Tomatoes
120ml/4fl.oz. Hot Chicken Stock
50g /2oz Spinach
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
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