Notes
Ingredients
Vegetable oil for frying
4 chicken thigh fillets
3cm ginger, grated
2 cloves garlic, crushed
1/2 tsp. chilli flakes
1 red onion, sliced
1 tbsp. curry powder
1 tomato, finely chopped
50g natural yoghurt
80g baby spinach
Handful of coriander, chopped
Rice, to serve
Method
Heat a drizzle of vegetable oil in a saucepan over a medium-high heat. Once hot, add the chicken thigh fillets with a pinch of salt and fry for 3-4 minutes, turning
often, until golden brown all over. Remove from the pan and set aside.
Add the red onion, garlic, ginger and chilli flakes to the pan and cook for around 2 minutes until deliciously fragrant. Add the curry powder and cook for a further minute. Add the tomato, yoghurt and 50ml water and stir thoroughly.
Bring everything to the boil and reduce to a simmer. Season well and return the chicken. Cover the pan and simmer for 15 minutes, adding a little more water if needed.
When the sauce is delicious and thick, and the chicken is cooked through, remove from the heat and stir the baby spinach through.
Serve with rice, and top with a sprinkling of coriander.