Featuring hearty pumpkin and potato, this vibrant Indian chicken curry is the perfect winter warmer.
- Cut each chicken thigh fillet into 6 pieces. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, stirring, for 6 to 8 minutes or until browned all over. Transfer to a bowl.
- Heat remaining oil in pan. Add onion, garlic and ginger. Cook, stirring, for 2 minutes or until onion is heated through. Add garam masala and chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Return chicken to pan. Add tomato sauce and chicken stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes. Add pumpkin and potato. Season with salt and pepper. Simmer, covered, for 15 minutes or until vegetables are heated through. Stir in yoghurt, spinach and half the coriander. Simmer for 5 minutes or until spinach is just wilted.
- Meanwhile, place rice in a heatproof, microwave-safe bowl. Cover loosely with plastic wrap. Microwave on medium-high (75%) for 3 to 5 minutes, stirring halfway through cooking, until heated through. Serve curry with rice, sprinkle with remaining coriander.
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