Mild Indian Chicken Curry Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
• 1 tbsp olive oil
• 500g skinless chicken thigh, sliced
• 2 tsp garam masala
• 2 tbsp tomato paste, no added salt
• 1 cup basmati rice
• 2 cups (500ml) Campbell’s Chicken Bone Broth
• 1 ½ cups baby spinach
• 4 tbsp coconut yogurt and lemon wedges to serve
STEP 1 Pre-heat oven to 180°C.
STEP 2 Heat olive oil in a large flameproof casserole dish over a medium heat. Add chicken thigh and cook for 4-5 minutes, add garam masala and tomato paste cook for a further 1 minute.
STEP 3 Add rice and Campbell’s Bone Broth, bring to the boil. Cover and cook in oven for 20-25 minutes, or until rice is tender and liquid is absorbed. Stir through spinach.
STEP 4 Serve with coconut yogurt and lemon wedges.