Chicken and Spinach Curry - Fiver Feeds

Chicken and Spinach Curry

Yet another healthy curry recipe and this can only be a good thing. The addition of chicken ups the price somewhat, but using fresh chicken thighs not only gives you a richer flavour but also cuts the cost compared to chicken breasts. If you’re worried about the extra fat content then make sure you trim off as much excess as you can before cooking.

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Chicken and Spinach Curry

Prep Time:

1hr

Serving:

Serves 4 People

Cost:

£1.22 per Person

Difficulty:

Easy

  • Ingredients

    2tbsp Vegetable Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    1tbsp Curry Powder
    1tsp Paprika
    420g Chicken Thigh Fillets Cut into Chunks
    400ml Chicken Stock Made Using 2 Stock Cubes
    400g Tin Chopped Tomatoes
    50g Dried Red Lentils
    100g Fresh Spinach
    200g basmati rice
    Salt

How to Cook

1. Heat 1 tablespoon of oil in a large frying pan and cook the onion and garlic with a sprinkling of salt until almost soft. Add the curry powder and paprika and cook for a further minute.

2. Put the rest of the oil in the pan and add the chicken thighs and a little bit more salt. Leave to cook, stirring occasionally so nothing sticks.

3. Add the stock and tomatoes to the pan and bring to the boil then add the lentils. Simmer for 15-20 minutes or until soft.

4. Meanwhile, put a pan of salted water onto boil and cook the basmati rice according the packet instructions. Drain and leave to one side.

5. Once the lentils are soft, check the seasoning and adjust if required. Just before serving, add the spinach leaves and stir through until just starting to wilt. Serve the curry on a bed of basmati rice.



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