Chicken Curry With Rice

• 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

1. Cook the rice according to the package instructions. Drain and set aside.
2. 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.
3. 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.

longgrain rice, frozen spinach, oil, chicken breast, onion, garlic, curry powder, flour, vegetable stock, sweet corn

Taken from recipes-plus.com/api/v2.0/recipes/17408 (may not work)