- 2tbsp vegetable oil
- 1 large onion, chopped
- 2tsp ground cumin
- 2tsp ground coriander
- 2tsp Garam Masala
- Pinch of Cinnamon
- 6 Cloves
- 1 x Bay leaf
- ½tsp turmeric
- pinch of cayenne pepper
- 2 garlic cloves, crushed
- 1tbsp freshly grated root ginger
- 750g chicken (cubed)
- 1 x tin chopped tomatoes
- ½tsp salt
- 2tsp soft brown sugar
- 1tbsp fresh lime juice
- 1 x Small can Chick Peas
- 400g Spinach leaves, chopped
- large handful fresh coriander, chopped
Method:
- Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 minutes until the onion is soft.
- Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
- Stir in the tomatoes and salt and bring to simmering point. Add a little water if dry, Reduce the heat to low, cover the pan and simmer gently for 15 minutes.
- Add the brown sugar, lime juice, Chick Peas and baby spinach and stir until the spinach has just wilted.
- Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice. Enjoy!
Serves 4
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