Don't spend money ordering a take-away, save your pennies with this cheap chicken curry. We've triple-tested the recipe to make sure it tastes just as good.
4 chicken thighs, skinned, boned and cut into bite-sized pieces
2 garlic cloves, crushed
2 level tbsp curry paste
400g can chopped tomatoes
450ml (3⁄4 pint) hot chicken stock
300ml (1⁄2 pint) basmati rice
250g (9oz) spinach
Directions
Step 1
Heat the oil in a large pan, add the onion and fry over a medium heat for 5min until lightly golden. Add the chicken pieces and cook for 5min until golden. Add garlic and curry paste, then stir-fry for 1-2min.
Step 2
Add tomatoes and stock, then bring to the boil. Simmer, covered, for 15min.
Step 3
Meanwhile, cook the rice. Put 600ml (1 pint) water in a pan, cover and bring to the boil. Add the rice and 1tsp salt; stir. Replace the lid, turn the heat down to its lowest setting and cook according to the timings on the pack (around 10-12min). Once cooked, take the lid off and cover with a teatowel, then replace the lid and leave for 5min to absorb the steam.
Step 4
Add the spinach to the curry and cook for 1min until it has just wilted. Spoon the rice on to warmed plates and add the curry and serve with mango chutney.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
