Ingredients
- vegetable oil 1 tbsp
- onions 2, roughly chopped
- ginger a walnut-sized chunk, grated
- garlic 2 cloves, crushed
- green chillies 2, sliced
- ground turmeric 1 tsp
- ground cumin 1 tbsp
- ground coriander 1 tbsp
- cardamom 5 pods, seeds removed and crushed
- yellow mustard seeds 1 tsp
- mild chilli powder 1 tsp
- skinless chicken thigh fillets 500g, cut into chunky pieces
- chopped tomatoes 400g tin
- tomato purée 1 tbsp
- chicken stock 200ml
- spinach 200g bag, chopped
- basmati rice 250g
- natural yogurt 4 tbsp
Method
-
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.
Nutritional Information
- Kcals 494
- Fat 10.6g
- Saturates 2.7g
- Carbs 57.2g
- Sugars 11g
- Fibre 5.7g
- Protein 39.7g
- Salt 0.9g
