Chicken curry with rice

Name: Chicken curry with rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g deep-frozen leaf spinach with whole leaves, portionable; 1 medium onion; 1–2 Garlic cloves; 600 g Chicken filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TABLESPOON Curry; 1 heaped tbsp. flour; 1/2 l Vegetable broth; 1 can(s) (425 ml) Golden corn Mexico mix; 1 package (250 g) Express tip long grain rice; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g deep-frozen leaf spinach with whole leaves, portionable
1 medium onion
1–2 Garlic cloves
600 g Chicken filet
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
1 TABLESPOON Curry
1 heaped tbsp. flour
1/2 l Vegetable broth
1 can(s) (425 ml) Golden corn Mexico mix
1 package (250 g) Express tip long grain rice
7-10 Tbsp Pepper

Directions

1
Put deep-frozen spinach and 75 ml water in a pot, cover and bring to the boil. Simmer over medium heat for about 5 minutes, stirring in between
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash the chicken filet, dab dry and cut into small pieces
3
Heat the oil in a pan. Fry the chicken meat for about 2 minutes, turning it over. Add onion and garlic and fry for about 1 minute more. Sprinkle with salt, curry and flour and sauté briefly. Add stock, bring to the boil and simmer covered for 4-5 minutes. Stir in between. Drain Mexico Mix and put it in the pan with the spinach. Simmer again for another 1 minute
4
Put rice and 30 ml water in a pan and heat for about 3 minutes. (Or according to package instructions in the microwave) Season chicken curry with salt and pepper. Add rice