Full ingredients list:
- cooking oil spray
- 1/4 onion, finely chopped
- 2 teaspoons curry paste
- 125g boneless chicken thigh, cut into chunks
- 1/4 cup basmati rice
- 1/2 cup reduced-salt chicken stock
- 125g frozen spinach, thawed
- 1 cup frozen mixed vegetables, thawed
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a frying pan over medium-high heat and spray with oil. Add onion and curry paste and cook for 2 minutes, until onion has softened. Add chicken pieces and cook for 2–3 more minutes, until browned.
Step 2 Stir in rice and cook with chicken mixture for 1 minute.
Step 3 Add stock and 2/3 cup water. Bring to the boil then reduce heat, cover and simmer for 10 minutes, or until stock is absorbed and rice is tender.
Step 4 Stir in spinach and mixed vegetables and cook for 5 more minutes.
Make it gluten free: Use gluten-free varieties of curry paste and chicken stock.
About this recipe
First published: September 2012