Full ingredients list:
1/4 brown onion, finely chopped
2 teaspoons curry paste
125g skinless chicken thigh fillets, diced
1/4 cup basmati rice
1/2 cup reduced-salt chicken stock
125g frozen spinach, thawed
1 cup frozen mixed vegetables, thawed
coriander leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a medium non-stick frying pan with olive oil and set over medium-high heat. Sauté the onion and curry paste for 2 minutes. Add chicken; cook for 2–3 minutes, or until browned.
Step 2Stir in rice and cook with chicken mixture for 1 minute.
Step 3Add stock and 2/3 cup of water. Bring to the boil, then reduce heat to low; cover and simmer for 10 minutes, or until rice is tender.
Step 4Stir in vegies; cook for 5 more minutes. Top with coriander.
About this recipe
First published: May 2017