Chicken Curry With Rice - cooking recipe

Ingredients

1/2 lb long-grain rice
1/2 lb frozen spinach
2-3 tbsp oil
1 1/4 lb chicken breast, cut into cubes
1 None onion, peeled and finely diced
1-2 cloves garlic, peeled and minced
1 tbsp curry powder
1 tbsp all-purpose flour
2 cups vegetable stock
1 - 15 oz can sweet corn, drained

Preparation

Cook the rice according to the package instructions. Drain and set aside.
Meanwhile, bring the frozen spinach to a boil with 1/3 cup water in a covered pot and simmer it over low heat for 5 mins, stirring occasionally.
Heat the oil in a frying pan and saute the chicken for 2 mins, stirring occasionally. Add the onion and garlic and saute for about 1 min. Sprinkle in the curry powder and flour, season to taste and saute briefly. Pour in the stock, bring it to a boil and simmer, covered, for 4-5 mins, stirring occasionally. Stir in the sweet corn and spinach and simmer for 1 min longer. Serve with the rice.