Chicken curry with rice

Name: Chicken curry with rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil; 1 medium onion, finely sliced; 4 chicken thighs, skinned, boned and cut into bite-sized pieces; 2 garlic cloves, crushed; 2 level tbsp curry paste; 400 g can chopped tomatoes; 450 mL (3⁄4 pint) hot chicken stock; 300 mL (1⁄2 pint) basmati rice; 250 g (9oz) spinach

Don't spend money ordering a take-away, save your pennies with this cheap chicken curry. We've triple-tested the recipe to make sure it tastes just as good.

By The GH Kitchen TeamPublished: 19 February 2003

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Food, Ingredient, Dishware, Tableware, White rice, Rice, Dish, Steamed rice, Cuisine, Plate,

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

2 Tbsp. vegetable oil
1 medium onion, finely sliced
4 chicken thighs, skinned, boned and cut into bite-sized pieces
2 garlic cloves, crushed
2 level tbsp curry paste
400 g can chopped tomatoes
450 ml (3⁄4 pint) hot chicken stock
300 ml (1⁄2 pint) basmati rice
250 g (9oz) spinach

Directions

1. Step 1
  Heat the oil in a large pan, add the onion and fry over a medium heat for 5min until lightly golden. Add the chicken pieces and cook for 5min until golden. Add garlic and curry paste, then stir-fry for 1-2min.
2. Step 2
  Add tomatoes and stock, then bring to the boil. Simmer, covered, for 15min.
3. Step 3
  Meanwhile, cook the rice. Put 600ml (1 pint) water in a pan, cover and bring to the boil. Add the rice and 1tsp salt; stir. Replace the lid, turn the heat down to its lowest setting and cook according to the timings on the pack (around 10-12min). Once cooked, take the lid off and cover with a teatowel, then replace the lid and leave for 5min to absorb the steam.
4. Step 4
  Add the spinach to the curry and cook for 1min until it has just wilted. Spoon the rice on to warmed plates and add the curry and serve with mango chutney.
  
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Per Serving:

Calories: 480
Total carbs: 68 g
Total fat: 12 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