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    Chicken and vegetable curry

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    Chicken and vegetable curry

    Quick to prepare, better than a takeaway and only £2.95 per serving

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 800g pack essential Waitrose British Chicken Thighs
    • 400g pack Waitrose vegetable and lentil soup mix (find in the chiller)
    • 2 Cloves garlic, chopped
    • 2.5cm piece Root ginger, peeled and chopped
    • 2 tbsp Medium curry powder
    • 227g can essential Waitrose chopped tomatoes
    • 235g pack Waitrose ready-washed spinach
    • Chopped fresh coriander for garnishing


    1. Heat the oil in a large, heavy based pan and add the chicken thighs. Cook on all sides over a high heat for 5 minutes until browned. Remove from the pan and set aside. Pour off all but a tablespoon of fat from the pan. Add the vegetable mix, garlic and ginger to the pan and cook over a medium heat for a further 3–5 minutes until softened and golden.
    2. Add the curry powder to the pan and stir over the heat for 1 minute. Stir in the canned tomatoes and return the chicken to the pan with 150ml water. Bring to the boil, half cover and simmer, stirring occasionally for 30 minutes until the chicken is cooked through and the sauce is thickened.
    3. Stir in the spinach, season and return to the heat. Simmer for 5 minutes until the spinach is cooked through. Scatter with chopped coriander and serve.

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    Cook's tips

    To reduce the level of fat, remove the chicken
    skin before serving. You could try the Kitchen Guru Chicken Jalfrezi Spices as an alternative to the medium curry powder.

    Drinks recommendation

    The crisp and refreshing: Sunrise Sauvignon Blanc
    2008 Central Valley, Chile


    Average user rating

    4 stars