Dinner ideas UK
Midweek curry, under 40 minutes. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a deep pan and cook the diced onion for 5 minutes until soft.
Add the curry paste and stir for a minute until it smells fragrant.
Add the diced chicken and cook, stirring, until it is white on every side - about 5 minutes.
Add the tomatoes and drained chickpeas, bring to a bubble and simmer 15 minutes. Cook the rice as the packet says while it simmers. Cut the biggest piece of chicken open - no pink, juices clear.
Stir in the spinach for the last 2 minutes until it wilts.
Serve a quarter of the curry over each portion of rice.
Cool leftovers, get them into the fridge within 2 hours and eat within 2 days. Reheat once only, until steaming hot all the way through. Cooked rice is the exception: cool it within an hour, keep it no more than 1 day, and reheat it once only - or cook fresh rice.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Check the label on: curry paste (often mustard; some contain nuts).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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One tin, 10 minutes of work, feeds four
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