WINNER WINNER chicken dinner!

CHICKEN, SPINACH AND POTATO CURRY

SERVES 4 PREP AND COOK: 25 MINS

2 red onions, thickly sliced
¼ cup korma curry paste
300g chat potatoes, quartered
800g chicken breast stir-fry strips
1 bunch English spinach (400g), trimmed, chopped
½ cup light cooking cream
450g pkt microwave basmati rice Toasted flaked almonds, to garnish

1 Heat an oiled, large stockpot over a medium to high heat. Add the onions. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring, for 2 minutes.

2 Stir in 1 cup of water and chat potatoes. Bring to a boil. Add chicken strips. Reduce heat to medium. Cook, stirring occasionally, for about 5 minutes, or until chicken is almost cooked.

3 Add chopped spinach and cream. Cook, stirring, for 3 to 5 minutes, or until spinach is wilted. Season with salt.

4 Heat rice according to packet directions.

5 Serve curry with rice. Garnish with toasted flaked almonds.

CHICKEN CHASSEUR PIE WITH CRUSTY TOPPING

SERVES 4-6 PREP AND COOK: 1 HOUR, 5 MINS

800g chicken thigh fillets, trimmed, cut into 3cm pieces
1 medium onion, chopped
2 bacon rashers, rind removed,