Chicken curry

Name: Chicken curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp. oil; 4 chicken legs, skinned; 1 onion, finely chopped; 2 tbsp. mild or medium curry paste; 2 leeks, sliced; 200 g can chopped tomatoes; 1 small cauliflower head, broken into florets; 250 g (9oz) small new potatoes; 600 mL (1 pint) hot chicken stock; 150 g (5oz) each fresh spinach and frozen peas

This hearty chicken curry is healthier than a takeaway - and cheaper too

By The GH Kitchen TeamPublished: 07 February 2005

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Yields:

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Ingredients

1 Tbsp. oil
4 chicken legs, skinned
1 onion, finely chopped
2 Tbsp. mild or medium curry paste
2 leeks, sliced
200 g can chopped tomatoes
1 small cauliflower head, broken into florets
250 g (9oz) small new potatoes
600 ml (1 pint) hot chicken stock
150 g (5oz) each fresh spinach and frozen peas

Directions

1. Step 1
  Heat the oil in a large non-stick casserole dish and brown the chicken all over. After 5min, add the onion to the pan and continue to cook for 5-10min until golden.
2. Step 2
  Add the curry paste and cook for 1min, then add the leeks, tomatoes, cauliflower, potatoes and stock. Bring to the boil, then lower the heat to a simmer and cook, covered, for 20-30min until the chicken is cooked and the potatoes are tender.
3. Step 3
  Add the spinach and peas and continue to cook for 5min until heated through.
4. Step 4
  Serve with: brown basmati rice - you'll need 50g (2oz) per person - and carrot relish. Mix two grated carrots, 1tsp each grated ginger and white wine vinegar and 2tbsp freshly chopped coriander in a bowl. Season and mix well.
  
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Per Serving:

Calories: 270
Total carbs: 22 g
Total fat: 10 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time