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Chicken & spinach masala
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1 tbsp sunflower oil
1 onion, sliced
2 cloves garlic, crushed
20g piece fresh root ginger, peeled and grated
1 tsp cumin seeds
1 pack 6 British chicken thigh fillets, trimmed of excess fat and cut into chunks
200g jar Cooks’ Ingredients Tikka Curry Paste
400g can essential Chopped Tomatoes
100g frozen garden peas
2 tbsp Greek-style natural yogurt
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a medium flameproof casserole dish over a high heat, add the onion, garlic and ginger, and fry for 3 minutes until starting to turn golden. Add the cumin seeds and the chicken, and fry for another 4-5 minutes until taking on some colour.
2. Stir in the tikka paste and tomatoes, cover with a lid and place in the oven for 25 minutes.
3. Remove the lid, carefully stir in the spinach and peas, then cook, uncovered, for another 5-10 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Remove from the oven, stir in the yogurt and serve. Delicious with brown rice on the side.
Typical values per serving:
source of fibre/1 of your 5 a day/gluten free/high in protein
This recipe was first published in January 2019.
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