Ingredients
The following ingredients have 4 Servings
- 1 onion, peeled and finely chopped
- 800g skinless and boneless thighs, visible fat removed, cut into bite-sized pieces
- 4 large potatoes, peeled and cut into large bite-sized pieces
- 170g baby leaf spinach, roughly chopped
- 2 tbsp medium curry powder
- 400g can chopped tomatoes
- A large handful of chopped coriander and mint leaves
Instruction
- Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
- Add the chopped tomatoes and 400ml of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
- Remove from the heat and season well. Stir in the chopped herbs and serve immediately.
