Simple Chicken and Spinach Curry with Rice
A comforting and quick dairy-free chicken curry made with accessible ingredients and served over fluffy brown rice. Fragrant ginger and garlic add depth of flavor.
Ingredients
- Dry brown rice150 g
- Chicken breast300 g
- Onion150 g
- Bell pepper150 g
- Garlic10 g
- Canned crushed tomatoes400 g
- Spinach100 g
- Olive oil20 ml
- Bell pepper150 g
- Salt2 g
- Black pepper1 g
- Fresh ginger10 g
- Curry powder15 g
Instructions
- 1Step 1
Cook the dry brown rice according to package instructions. Set aside.
- 2Step 2
While the rice is cooking, heat the olive oil in a large pan or pot over medium-high heat.
- 3Step 3
Add the chopped onion and bell pepper and cook for 5-7 minutes until softened.
- 4Step 4
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
- 5Step 5
Add the diced chicken breast and cook, stirring occasionally, until browned on all sides.
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