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Easy Chicken Curry   HT  MC  40mins

Serves 4     Hot Poultry Spices Vegetables Main Course Gluten Wheat Dairy Free Eggless

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


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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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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