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
More Poultry & Game
Recipes | General
Poultry & Game Prep & Cooking Times
If you're more used to measuring ingredients by the cup, we have the most
comprehensive weight to cups conversion table on the net - both solid
ingredients and liquids - so now you can easily convert our recipes to suit your
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.