Ingredients:

• 1 tsp sunflower oil
• 1 small onion, chopped
• 1 large or 2 small skinless chicken thigh fillets, cut into pieces
• 2 tsp curry paste
• 1/3 mug basmati rice
• 2/3 mug of chicken stock
• 1 mug frozen vegetables
• 1/2 mug frozen leaf spinach

Directions:

Heat the oil in a frying pan, then fry the onion for 5 minutes, until soft. Add the chicken pieces, fry a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook for another minute. Pour in the chicken stock and throw in any larger pieces of frozen vegetable. Bring to the boil, lower the heat, then stir in the remaining vegetables. Scatter over the spinach, cover, then cook for 10 minutes more, until all the stock is absorbed and the rice is tender. Stir and season. Ready in 25 minutes.

Nutritional Information:

serves 1 but easily multiplied

663 kcals, 13g fat, 2g saturated fat per portion