Chicken, Spinach and Rice Curry

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Leek1/2 cup (50 g)
• Garlic1 clove (3 g)
• Spinach4.5 leaf (45 g)
• Curry1 teaspoon (2 g)
• Turmeric1/2 teaspoon (1 g)
• Chicken Broth1/4 cup (60 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the chicken breast into bites.

3. 3

   Step 3

   Preheat the pan or pot with oil over medium heat. In the meantime, chop the leek and garlic.

4. 4

   Step 4

   Once the oil is heated, add the leek, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat while stirring from time to time.

5. 5

   Step 5

   Then add the curry, turmeric and salt and pepper to taste. Stir. Optional: Ad some shredded or ground ginger.

6. 6

   Step 6

   Add the chicken breast, turn up the heat and cook for about 8-10 minutes until the outside is browned.

7. 7

   Step 7

   Add the broth (or water) and let reduce while stirring from time to time.

8. 8

   Step 8

   Add the spinach, cover and let cook for 1 minute. Once the spinach has reduced its volume, remove the chicken and blend the rest.

9. 9

   Step 9

   Add the blended mixture again and let boil for 1 minute. Turn off.

10. 10

    Step 10

    Season to taste and serve hot with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Spinach and Rice Curry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.