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Chicken, mushroom, spinach & potato curry

Serves:

4

Cook Time:

45

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Notes

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Ingredients

  • 1 tbsp. fennel seeds

  • 1 tbsp. cumin seeds

  • light olive oil/vegetable oil

  • 2 onions, sliced

  • 4 garlic cloves, crushed

  • 2 baking potatoes, peeled and chopped into bitesize chunks

  • 200g chestnut mushrooms, quartered

  • 8 chicken thigh fillets, halved

  • 1 tsp. medium curry powder

  • 2 tbsp. tomato puree

  • 500ml chicken stock

  • 200g spinach

  • 2 tsp. garam masala

  • squeeze lemon juice

  • pinch sugar

Method

  1. Place a large saute pan/casserole dish/deep-sided frying pan over a medium-high heat and add the fennel seeds and cumin seeds. Toast for a few minutes until fragrant and set aside.

  2. Heat a drizzle of oil in the pan and add the onions. Cook for around 15 minutes, stirring regularly, until golden brown. Add the garlic and cook for a further 2 minutes.

  3. Add the potatoes, mushrooms, chicken and season thoroughly. Add the curry powder, toasted seeds and tomato puree, stir throughly and cook for 2-3 minutes.

  4. Add the chicken stock, bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally.

  5. Once the chicken is cooked through and the potatoes are tender, add the spinach and cook for a few minutes until it has wilted.

  6. Stir through the garam masala, lemon juice and sugar and chech for seasoning. Serve with rice, naan or chapatis.

Nutrition

kcal

551

fat

16.9

sat fat

1

carbs

54.1

sugars

8.5

fibre

10.7

protein

48

salt

1.1

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