Mild Chicken Curry

Fragrant, comforting and easy to make, this Mild Chicken Curry is a nourishing one-pan meal the whole family will enjoy. Tender chicken thighs are gently spiced with garam masala and simmered with rice in Campbell’s Real Bone Broth Chicken for a rich, flavourful base. Finished with fresh spinach and served with cooling coconut yoghurt, coriander and a squeeze of lemon, it’s a balanced dish that delivers warmth without the heat — perfect for easy weeknight dinners.

Servings:4
Dish Type:Curries
Cooking Time:30min
Preparation Time:10min

Campbells Product used

Chicken - Pouch

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Ingredients

1 Tbsp olive oil
500g skinless chicken thigh fillets, chopped
2 tsp garam masala
2 Tbsp tomato paste, no added salt
1 cup basmati rice
500ml Campbell’s Real Bone Broth Chicken
1 ½ cup baby spinach
¼ cup plain, unsweetened coconut yoghurt to serve
Coriander & lemon wedges to serve

Preparation

Step 1

Pre-heat oven to 180°C.

Step 2

Heat oil in a large flameproof casserole dish over a medium heat. Add chicken thigh and cook, stirring 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 Chicken, 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 immediately with coconut yogurt, coriander and lemon wedges.