Chicken Curry
Over a year ago
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Ingredients
- 1 tbsp vegetable oil
- 400g chicken breasts (cut into chunks)
- 1 onion (chopped)
- 2 garlic cloves (grated)
- 1 green chilli (finely chopped)
- ½ tbsp root ginger (grated)
- ½ tbsp ground turmeric
- ¾ tbsp garam masala
- ¾ tbsp ground cumin
- ½ tbsp chilli powder
- ½ tbsp plain flour
- 3 large tomatoes (chopped)
- 200g can coconut milk
- 100ml chicken stock
- 125g baby spinach leaves
- 100g plain yoghurt
Accompaniment
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Method
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1
1) Heat the oil in a large pan and add the onions, garlic, chilli and ginger. Fry for 5 minutes.
2) Add the chicken and fry for 5 minutes.
3) Add the turmeric, garam masala, cumin, chilli powder and fry, stirring, for 1 minute.
4) Sprinkle over the flour and cook for 1 minute. Then stir in the tomatoes and coconut milk.
5) Bring to a simmer and add the stock. Stir well.
6) Simmer until the liquid has thickened. Add the spinach and cook until it has wilted slightly.
7) Stir in the yoghurt and season.
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