Chicken, Vegetable and Spinach Curry

  • Preparation Time20 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
2 tbsp sunflower oil by Sainsbury's
1 large onion, finely chopped
1 clove garlic, finely chopped
4cm piece root ginger, peeled and grated
1 teaspoon Fairtrade turmeric by Sainsbury's
1 tsp ground cumin by Sainsbury's
½ tsp ground coriander by Sainsbury's
1 large butternut squash, peeled, deseeded and cut into small chunks (prepared weight about 500g)
2 red peppers, deseeded and chopped
390g carton Sainsbury's chopped tomatoes
300g cooked roast chicken, cut into bite-size pieces
400ml chicken stock, made with 1 stock cube
260g bag young spinach by Sainsbury's
1 tsp garam masala by Sainsbury's
2 tbsp Greek-style natural yogurt by Sainsbury's
250g Sainsbury's basmati rice
2 flamebaked plain naans by Sainsbury's, warmed and halved, to serve

Heat the oil in a large pan, then add the onion. Cook very gently for about 10 minutes. Stir in the garlic and ginger and cook for a further minute.

Add the spices and cook for 1 minute, then add the butternut squash and red peppers. Cook, stirring, for about 3 minutes.

Stir in the tomatoes, chicken and stock; simmer for 25-30 minutes until the sauce has thickened.

Add the spinach to wilt, then sprinkle in the garam masala. Stir in the yogurt and cook for 1 minute.

Meanwhile, cook the basmati rice to pack instructions and serve together with the curry and the naan.

Recipe courtesy of Sainsbury's

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