45 |
Serves: people |

This mild chicken curry is a fantastic source of vitamins, fibre, lean protein and antioxidant micronutrients from the spice and herb combo. Add some plain brown basmati rice for a healthy, balanced meal.
Any leftovers are delicious in a wrap for lunch the next day.
INGREDIENTS
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INSTRUCTIONS
- Boil a kettle. Put the tomatoes into a bowl and pour hot water over them. Leave them while you prepare the rest of the veg.
- Thoroughly wash the spinach. Peel and finely chop the onion. Peel and crush the garlic. Wash the chilli, deseed and finely chop it. Peel and finely chop the ginger.
- By now the skin should come off the tomatoes easily. Peel them, cut them in half, remove the seeds and chop roughly.
- Rinse the chicken breasts under the tap and cut each one into 4 or 5 strips.
- Place a large pan over a medium heat. Add the oil, onion , garlic, chilli and ginger and fry until the onion is soft and translucent. Stir frequently to prevent burning.
- Add the coriander, turmeric and cumin and continue cooking for 1 minute.
- Add the chopped tomatoes and stir. Cook for about 3 minutes or until the tomatoes form a thick paste. Add a little salt.
- Add the chicken pieces and quickly seal in the flavour by turning them over in the pan until they turn white on the outside.
- Stir in the spinach a handful at the time, adding more as it wilts.
- Stir in the crème fraîche. When the sauce starts to bubble, turn the heat down very low and simmer for 15 minutes.
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