‘Easy As’ Chicken Curry
This one is easy to make and a great way to introduce your family to international flavours. Recipes designed by SuperValue in partnership with the Canterbury District Health Board.
Ingredients
1 cup uncooked rice, any sort is fine
1 medium onion, diced
2 cloves garlic, finely chopped
2 tsp rice bran oil
400g chicken (breast, thigh or tenderloins), diced
1 Tbsp white flour
2 Tbsp curry powder
1 tsp sugar
2 tsp ground cumin
1 tsp root ginger, finely chopped
2 cups frozen vegetables, such as green beans, carrots and/or corn
400g can light coconut milk
1 bunch spinach or baby spinach, shredded
Hints & Tips
Cook’s tip: For beginners in curry creating, start with a milder powder and add more to taste or get a
stronger version next time.
Gourmet tip: Top with fresh coriander or serve with wedges of fresh limes or lemons.
Cooking Instructions
1. Cook rice to packet directions.
2. Sauté onion and garlic in oil in a frying pan.
3. Add the chicken. Cook for 5-10 minutes or until browned.
4. Stir in remaining ingredients — except the spinach.
5. Simmer for 10 minutes then add the spinach and cook for a further 2 minutes.