Chicken Curry


2 chicken breasts or skinless boneless thighs
4 heaped teaspoons medium curry powder
2 teaspoons paprika
1 teaspoon mild chilli powder
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon black pepper
½ onion
4 cloves of garlic
1 carrot
1 pepper (any colour)
1 vegetable stock cube
1 tablespoon vegetable oil
150g long grain or basmati rice
2 handfuls of spinach (or 25g frozen peas)


  1. Chop the chicken into bite-sized pieces
  2. Measure out the spices into a small cup or bowl and mix together with the black pepper
  3. Peel the onion, garlic and carrot. Chop the onion, crush or dice the garlic and either grate or dice the carrot
  4. Wash, de-seed and chop the pepper
  5. Add the stock cube to a measuring jug and mix with 200ml of boiling water
  6. Heat the oil in a medium saucepan over a medium heat
  7. Add the onion and cook, stirring regularly, for 3 minutes
  8. Add the garlic, carrot and pepper and cook for a further 2 minutes, stirring continuously
  9. Add the spices and black pepper mix to the saucepan, with a few tablespoons of water to make a paste. Cook for 5 minutes – stirring regularly and adding more water if the mixture starts to dry out.
  10. Add the stock and the chicken and stir until the chicken has turned white all over.
  11. Reduce the heat to low and simmer for 15-20 minutes
  12. While the curry simmering, cook the rice as per the packet instructions (usually 10-15 minutes)
  13. When there’s about a minute left before the curry is cooked, wash the spinach in a sieve or colander and add to the curry. Stir until all the spinach has wilted. If using the peas, add 5 minutes before the end of cooking.

* Any leftover curry can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* Leftover rice should be cooled within one hour and stored in the fridge. The leftover rice should be eaten within 24 hours. Make sure the rice has been reheated for a minimum of 5 minutes and is piping hot before eating again.

* Make this recipe veggie or vegan by swapping the chicken for chickpeas or lentils

More Recipes

New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.