Chicken Spinach Curry

This is a low calorie Chicken spinach curry with a bit of a kick!

To deepen the flavour, marinade the chicken in a tandoori rub for a couple of hours before cooking!

This recipe serves 3 people

Ingredients

• 1 Yellow pepper (chopped
• 2 Red chilli pepper (chopped)
• 1 Onion (Finely diced)
• 4 Cloves Garlic
• 20 g Ginger
• 200 g Spinach
• 2 Breasts Chicken Breasts (chopped into 3cm chunks)
• 227 Ml Chopped Tomatoes (Tin)
• 3 Tsp Olive Oil
• 2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 1 Tsp Paprika
• 2 Tsp Cayenne Pepper
• 1 small bunch Fresh coriander (optional)

Method

1. Wilt the spinach, then finely chop, setting aside
2. with either a Pestle & mortar or blender, combine the ginger, garlic and a 1 tsp of oil into a paste, set aside
3. In a sauce pan, add the remaining oil and fry off the garlic ginger paste for 3 minutes, then add the onions, cooking on a medium heat until translucent
4. Add the spices with 100ml water and cook for a further 3 minutes
5. Carefully place the chicken pieces over the onion-spice mixture, closing the lid and cooking on a low heat for 10 minutes
6. Sprinkle the chopped pepper and chilli pepper over the chicken and cover with the chopped tomatoes, and wilted spinach and a generous pinch of salt
7. Cook for 20 minutes on a low heat, stirring occasionally
8. serve on a bed of rice, liberally sprinkle with coarsely chopped fresh coriander.