Curry Chicken Rice
5 ingredients
1 steps
Ingredients
- 2 tbsp korma curry paste
- 3 1/2 lb chicken thighs, cut into pieces
- 7 oz basmati rice
- 1 2/3 cups chicken stock
- 3.5 oz baby spinach
Directions
-
1Heat a large saucepan over high heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add chicken and cook, stirring, until browned all over. Add rice and stock. Bring to a boil then reduce heat and simmer, covered, for 15 mins. Remove from heat, cover and let stand for 5 mins. Add spinach and season.
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