Bev's Happy Owls

Chicken and Potato Curry

Serves 4, 7sp per serving

1 onion
800 grams skinless and boneless chicken breasts (8sp)
170 grams fresh spinach
800g red potatoes (19sp)
2 tablespoon medium or hot curry powder (2sp)
400 grams can chopped tomatoes
Salt and pepper
1 teaspoon dried coriander (optional)
1teaspoon dried mint (optional)

Peel and finely chop the onion
Cut the chicken into bite size pieces
Roughly chop the spinach
Peel the potatoes and cut into bite size pieces
Heat a large non stick frying pan over a medium heat. When hot, add the onion, potatoes, chicken, spinach and curry powder/paste and stir to mix well. Stir fry for 2-3 minutes
Add the chopped tomatoes and 400 millilitres of water and bring to the boil. Cover and reduce the heat to low. Cook gently for 25-30 minutes or until the chicken and potatoes are cooked through and tender.
Remove from the heat and season with salt and pepper. Add the herbs and serve.
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