2 tsp oil
1 onion, finely chopped
1 tbs medium curry powder
2 garlic cloves, crushed
480g chicken thigh fillets, diced
2 celery sticks, thinly diced
1 carrot, diced
1¼ litres salt reduced chicken stock
2 baby marrow, diced
200g green beans, cut into 2cm lengths
100g baby spinach leaves
2 tbs lemon juice
Coriander leaves to garnish
- Heat the oil in a large saucepan over medium heat. Sauté the onion until softened. Add the curry powder and garlic and fry until fragrant then add the chicken, celery and carrot.
- Stir until coated with the spice mix. Add the stock and simmer until vegetables are just tender. Add the baby marrow and green beans. Simmer for a further 5 minutes or until cooked.
- Stir through the spinach, lemon juice and garnish with coriander.