Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Egg Fried Rice

Tray Baked Chicken Rogan Josh. Oh my, this was good. And this curry is a great one to make en masse so you have some extra meals for the freezer. Feel free to use breasts but chicken thighs will pull apart at the touch of a fork and they always freeze better. Don’t be put off by the long list of ingredients – most of them are whizzed into a paste. If you double the portion, use 1.5x the paste. Wilt in spinach at the at the end of you like. You could use frozen.

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 15 or cook in a slow cooker/low oven all day
Total: 1 hour plus

Difficulty: easy



12 x boneless, skinless chicken thighs left whole
2 onions sliced
3 plum tomatoes roughly chopped
200ml chicken stock
2 bay leaves
100g fresh spinach or 4 blocks frozen spinach

For the paste:
5 garlic cloves
2 red chillis
10cm ginger
4 jarred roasted red peppers
1 plum tomato
1 tbsp ground nut oil
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
1 tsp turmeric
1 tbsp Garam Masala
1 tsp salt

Toast the coriander seeds, cumin seeds and peppercorns in a dry pan for a minute. Crush them then add to the pan with all the other paste ingredients. Whizz in a processor or blender.

Soften the onions in a lug of oil with a pinch of salt for 10 minutes.

Add the thighs, paste and tomatoes and give the pan a stir. Cover with the stock and add the bay leaves and roast at 190, 170 fan for 1 hr 15.

Stir in fresh spinach if you like.

Print Recipe

Share recipe: Facebook Twitter Share Share