This is quick enough to do midweek after work, and sounds like it'll be low in fat as well as low in sodium. You'll need all sorts of spices in your cupboard to do it, but once you have them you'll be able to do lots of other recipes too (and to be honest, you can get away without one of them, I did it without coriander last night and it still tasted great). Serve with basmati rice.
Serves 2
2 skinless chicken breasts, cubed
1 small onion, diced
2 cloves of garlic, sliced (or more if you really like garlic)
400g ish of frozen spinach, or fresh
1/2 tsp ground ginger
1/2 can of crushed tomatoes
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp
1 whole clove
1 cardamom pod
red chilli to taste
a little milk, or yoghurt
black pepper
Saute chicken cubes in a little oil until slightly browned. Set aside. If you're using frozen spinach, cook it as per instructions - fresh spinach won't need pre-cooking.
Saute onions in a little oil until clear, add the garlic for the last minute or so. Add tomatoes, turmeric, ginger, coriander, clove, cardamom pod, pepper and cook for a few more minutes. Add spinach, a splash of water and milk, garam masala, chillies and cook for 10 minutes until nearly all the fluid has gone (or simmer with a lid on until you're ready to eat, I left it on for half an hour and it was fine). If it's too hot for you, add a little yoghurt. If not hot enough, add more chilli :-)
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1 comment:
Made this last night, it was very good thanks.
I used a whole tin of chopped tomatoes, rather than the half of crushed - and left out the garam masala - but it was fine. It also stretched to three of us.
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