Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chicken, vegetable and spinach curry
This mild curry using roasted chicken, spinach and squash is a great meal
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Ready in 50 minutes
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Cooking time 30 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 4 cm piece root ginger, peeled and grated
- 1 tsp turmeric
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 large butternut squash, peeled, deseeded and cut into small chunks (prepared weight about 500g)
- 2 red peppers, deseeded and chopped
- 390 g carton chopped tomatoes
- 300 g cooked roast chicken, cut into bite-size piece
- 400 ml chicken stock made with 1 stock cube
- 260 g fresh young spinach
- 1 tsp garam masala
- 2 tbsp Greek-style natural yogurt
- 250 g basmati rice
- 2 flamebaked plain naans, warmed and halved, to serve
Method
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1
Heat the oil in a large pan, then add the onion. Cook very gently for about 10 minutes. Stir in the garlic and ginger and cook for a further minute.
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2
Add the spices and cook for 1 minute, then add the butternut squash and red peppers. Cook, stirring, for about 3 minutes.
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3
Stir in the tomatoes, chicken and stock; simmer for 25-30 minutes until the sauce has thickened.
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4
Add the spinach to wilt, then sprinkle in the garam masala. Stir in the yogurt and cook for 1 minute.
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5
Meanwhile, cook the basmati rice to pack instructions and serve together with the curry and the naan.
