TOTAL TIME: 65 MINS
SERVINGS: 4
CALORIES/SERVING: 365 MINS
INGREDIENTS:
1 large onion , chopped
4 large garlic cloves
thumb-sized piece of ginger
2 tbsp rapeseed oil
4 small skinless chicken breasts, cut into chunks
2 tbsp tikka spice powder
1 tsp cayenne pepper
400g can chopped tomatoes
40g ground almonds
200g spinach
3 tbsp fat-free natural yogurt
½ small bunch of coriander , chopped
brown basmati rice , to serve
METHOD:
Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.
Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.
Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.
NUTRITION:
kcal-365
fat-17g
saturates-1g
carbs-13g
sugars-10g
fibre-4g
protein-38g
salt-0.3g
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