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Chicken curry

Who needs takeaways when you can whip up such a delicious curry at home? Serve with rice and spinach.

Ingredients

  • 2 tbsp vegetable oil
  • 1 large pack skinless boneless chicken thighs, chopped into bite sized pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 large carrots, diced
  • 4 tbsp mild curry paste
  • 400mls chicken or vegetable stock
  • 400g reduced fat coconut milk
  • Salt and ground black pepper
  • 200g frozen spinach
  • Boiled rice to serve

Method

  1. Heat the oil in a large deep non sticky frying pan. Add the onions and garlic and cook over a low heat for 5 minutes.
  2. Add the chicken thighs, carrots and curry paste and cook, stirring, for 10 minutes.
  3. Add the stock, coconut milk, spinach and seasoning to taste, bring to the boil, then reduce the heat to simmer.
  4. Cook for 20-30 minutes, stirring occasionally.
  5. Prepare the spinach and serve the curry with boiled rice.

Goes well with...

Hilltop Tradition Czerszegi Fuszeres

Hilltop Tradition Czerszegi Fuszeres

"Soft floral aromas & fresh lemon, grapefruit & lychee fruit on the palate"

Perfect with..."Excellent with spicy food, but also goes with white meat, ham & salads"

Grape:
Czerszegi Fuszeres
Country:
Hungary
Price:
Under £5
Winner 2011 'What Food What Wine' Award - (Matched with Chicken Tikka Masala)
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4 Serves 4 people
10 Preparation time of 10 mins
30 Cooktime for 30 mins

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