Chicken Curry And Rice In Slow Cooker

Cooking Notes: plus standing

Makes: 4

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 25 mins

Total Time: 0 hours 45 mins

2tbsp vegetable oil

1 onion, finely sliced

2 garlic cloves, crushed

6 skinless chicken thigh fillets, cut into strips

2 tbsp. tikka massala curry paste

200 g can chopped tomatoes

450 ml (¾ pint) hot vegetable stock (made from stock powder and boiling water)

300 ml (½ pint) basmati rice

225 g (8oz) baby-leaf spinach

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Heat oil in the large pan, add the onion and fry over a medium heat for around 5min until golden. Add the garlic and chicken and stir-fry for around 5min until golden.
Add the curry paste, tomatoes and stock. Stir and bring to the boil, then cover with the lid and simmer on a low heat for 15min or until the chicken is cooked (cut a piece in half to check that it's white all the way through).
Meanwhile, cook the rice. Put 600ml (1 pint) water in the medium pan, cover and bring to the boil. Add the rice and 1tsp salt and stir. Replace the lid and turn down the heat to its lowest setting. Cook for the time stated on the pack. Once cooked, cover with the tea towel and the lid. Leave for 5min to absorb the steam.
Add the spinach to the curry and cook until just wilted.
Spoon the rice into bowls, add the curry and serve.
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Per Serving:

Calories: 520
Total carbs: 66 g
Total fat: 14 g

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