• 1 tbsp vegetable oil
  • 2 onions, roughly chopped
  • a walnut-sized chunk ginger, grated
  • 2 cloves garlic, crushed
  • 2 green chillies, sliced
  • 1 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 5 pods cardamom, seeds removed and crushed
  • 1 tsp yellow mustard seeds
  • 1 tsp mild chilli powder
  • 500g skinless chicken thigh fillets, cut into chunky pieces
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 200g bag spinach, chopped
  • 250g basmati rice
  • 4 tbsp natural yogurt


  • STEP 1

    Heat the oil in a non-stick frying pan then add the onions and a large pinch of salt. Cook gently for 15 minutes until softened. Add the ginger, garlic and chillies, and cook for 3-4 minutes until fragrant.

  • STEP 2

    Add all of the spices and cook for a couple of minutes. Add the chicken and keep cooking until a little golden. Stir in the tomatoes, tomato purée and stock, then bring to a simmer. Cover and simmer for 20 minutes or until the sauce has thickened.

  • STEP 3

    Stir in the spinach, let it wilt, cover and cook for another 15 minutes. Meanwhile, cook the rice following pack instructions. Stir the yogurt into the curry, heat gently and serve with the rice.


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