Chicken Curry 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh and tasty recipe which is simple and easy to cook, suitable for the whole family.  

Serves: 6

Cooking and Prep Time: 30 minutes

 

Ingredients:

1 tbsp. cooking oil

2 spring onion, chopped

2 tablespoons gluten-free mild curry powder

2 teaspoons ground coriander

1 teaspoon cumin seeds

1 sprig curry leaves

1/2 cup red lentils

2 cups water 

8 skinless chicken thigh fillets, chopped into small pieces

400g fresh spinach, blanched, drained (or 225g frozen spinach, thawed, drained)

1 tablespoon chopped coriander

3 cups steamed vegetables (i.e. green beans, broccoli, asparagus, mushrooms)

 

Method:

1. Add cooking oil to pan and place over medium heat.

2. Add curry powder, spices and curry leaves; cook for another 3–5 minutes.

3. Cook rice according to packet instructions.

4. Add lentils and 2 cups water to spice mix. Bring to the boil, cover and simmer gently for 10 minutes.

5. Add chicken to pan, cover and simmer for 15 minutes, until chicken is cooked through. Stir through spinach and spring onions in the last 5 minutes of cooking.

6. Just before serving, stir through coriander.

7. Serve with rice and steamed vegetables.