Ingredients
- 250g baby spinach (can use frozen, defrosted and squeezed)
- Handful fresh coriander (doesn’t need chopped)
- 200 ml chicken stock
- 1 tbsp oil
- 600g chicken breast, diced into bite-sized chunks
- 1 medium onion, finely chopped
- 2 tbsp garlic and ginger paste (1 tbsp of each, mixed)
- 1 red chilli, finely chopped (optional, adjust to taste)
- 2 flat tbsp curry powder
- 1 tbsp tomato purée
- 1/2 tsp salt
- 1/2 tsp sugar
- Optional: 1 tbsp low-fat Greek yoghurt or 1 tsp lemon juice to finish
Instructions
Heat the wok on a high heat and add the spinach and coriander. Keep stirring for 2-3 minutes until it wilts.
Once wilted, add it to a blender with the chicken stock and blend until smooth, set aside and admire the colour.
In the same wok, add the oil and chicken and brown on all sides. It doesn’t need fully cooked through as this will happen when we do the sauce. Once brown, remove and set aside.
Turn the heat down to medium and add the onion and fry for a a few minutes until golden. Add the garlic, ginger and chilli and fry for a further 30 seconds.
Add the curry powder and tomato puree and cook for a further 30 seconds.
Add the chicken back to the pan along with the spinach sauce, salt and sugar, simmer uncovered for 6-8 minutes until the chicken is cooked through.
Serve with a swirl of Greek yoghurt.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian
Nutrition
- Serving Size: 1
- Calories: 433
- Fat: 13 g
- Carbohydrates: 13 g
- Protein: 66 g
