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Student Easy Chicken Curry     HT  MC  40mins



Serves 1     Hot Poultry Spices Vegetables Economical Main Course Gluten Wheat Dairy Free Eggless



Ingredients
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 pieces
1 tbsp Curry Paste (check ingredients)
1 x 200g/7oz tin Chopped Tomatoes
120ml/4fl.oz. Hot Chicken Stock
50g /2oz 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.

 


 

More Student Recipes   |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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