Chicken curry with rice

Serves: 4

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 6 skinless chicken thigh fillets, cut into strips
• 2 tbsp tikka masala curry paste
• 200g can chopped tomatoes
• 450ml (¾ pint) hot vegetable stock (made from stock powder and boiling water)
• 300g (½ pint) basmati rice
• 225g baby-leaf spinach

Method

1. Heat oil in the large pan, add the onion and fry over a medium heat for around 5min until golden. Add the garlic and chicken and stir-fry for around 5min until golden.
2. Add the curry paste, tomatoes and stock. Stir and bring to the boil, then cover with the lid and simmer on a low heat for 15min or until the chicken is cooked (cut a piece in half to check that it's white all the way through).
3. Meanwhile, cook the rice. Put 600ml (1 pint) water in the medium pan, cover and bring to the boil. Add the rice and 1tsp salt and stir. Replace the lid and turn down the heat to its lowest setting. Cook for the time stated on the pack. Once cooked, cover with a tea towel and the lid. Leave for 5min to absorb the steam.
4. Add the spinach to the curry and cook until just wilted.

5. Spoon the rice into bowls, add the curry and serve.
   
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