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Chicken & spinach tikka masala

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • Drizzle olive oil


  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 tsp. ginger, grated

  • Small handful coriander, chopped, leaves and stalks seperated

  • 4 chicken thigh fillets, chopped into bitesize pieces

  • 1/2 tsp. ground cumin

  • 3 tbsp. tikka curry paste

  • 400g chopped tomatoes

  • 175g frozen spinach

  • 3 tbsp. natural yoghurt


  • Rice or naan to serve

Method

  1. Heat some oil in a large frying pan and add the onion. Cook for a few minutes until soft and add the garlic, ginger and coriander stalks and fry for a further few minutes until golden.

  2. Add the chicken and ground cumin and cook for a few minutes, stirring, until starting to brown. Add the tikka paste and chopped tomatoes and simmer for 15 minutes.

  3. Stir through the spinach, turn the heat to high and simmer until fully defrosted and incorporated into the sauce. Stir through the yoghurt, season well and serve.

Nutrition

kcal

385

fat

17.7

sat fat

1.9

carbs

22.5

sugars

9.9

fibre

7.3

protein

34.8

salt

4

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