Chicken and Vegetable Curry

Ingredients

• 800 g, cut into chunks chicken thighs✓ GST-Free
• 2 diced brown onion✓ GST-Free
• 4 cloves garlic✓ GST-Free
• 1 tbsp, grated fresh ginger✓ GST-Free
• 400 g tinned diced tomatoes✓ GST-Free
• 400 ml coconut milk✓ GST-Free
• 400 g, cubed potato✓ GST-Free
• 2 handfuls baby spinach✓ GST-Free
• 2 tbsp olive oil✓ GST-Free
• 2 tbsp curry powder✓ GST-Free
• 1 tsp garam masala✓ GST-Free
• to serve jasmine rice✓ GST-Free

Method

1. 1

   Heat oil in a large pot. Sauté onion over medium heat for 5 minutes. Add garlic and ginger, cook 1 minute.

2. 2

   Add curry powder and garam masala, stir for 30 seconds until fragrant.

3. 3

   Add chicken, turning to coat in the spices. Cook for 3–4 minutes.

4. 4

   Add tomatoes, coconut milk, and potato. Bring to the boil, then simmer 20–25 minutes until potato is tender.

5. 5

   Stir in spinach until wilted. Season and serve over steamed rice.