New Favourite

 Anybody who knows me knows I love a curry. A staple of my diet in takeaway form and lately, thanks to The Curry Guy, I've been exploring cooking from basics and have assembled a formidable cupboard of spices and powders. Most take a little prep but I came across this little beauty that's ready in a flash and tastes wonderful. Plus if you're on the Slimming World plan then it's free of points and contains Superfoods such as Spinach too.

For two you'll need
500g Chicken Thighs, cut into strips (use scissors, it's easier than a knife) and fat trimmed
2 Red Onions (roughly cut)
4 cloves of Garlic (Crushed, adjust to taste)
Thumb size piece of ginger, peeled and thinly diced
Red Pepper, cored and roughly chopped
2tbsp mild curry powder (any is good, doesn't need to be too strong for maximum overall flavours)
500g Plain Rice (I use Basmati and a microwave cooking pot)
Bag of Baby Spinach Leaves
Couple of Limes

It's a one pan/one rice pot meal. I use a large non stick wok from Argos.

Spray a bit of Fry Light into the wok and heat to a medium/high temperature.
Stir Fry the onion, garlic and ginger until onion is translucent and ginger and garlic browning but not burned. Over time you'll know from the smell when it's at it's best. These three ingredients are just wonderful together.
Add the chicken and pepper along with 1 tbsp of the curry powder. It's going to be a dry mix at this time so keep stirring to circulate the powder and make sure it covers everything. Stir fry for two or three minutes to get the chicken cooking through.
Add in a little water (a couple of tbsp's) to loosen the powder and then stir in the cooked rice, carry on stir frying for five minutes and then check the chicken. Cut into a chunky piece and make sure it's not pink in the middle. If it is, keep stir frying until it's cooked, then check another bit until you're satisfied.
Throw in about 3/4's of the spinach and another tbsp of curry powder and allow the spinach to wilt into the mix. Once it's all blended throw in the rest of the spinach so you get a mix of textures.
Add lime juice for flavour and serve with a couple of wedges so you can add more as required.
I'm a devil for salting food but this is one dish that doesn't require any extra seasoning.

Simple and bloody lovely.