chicken-spinach-curry

Chicken and Spinach Curry

Total time: 45 minutes

Serves 4

5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

250g - Chicken breast, skinless

500g - Fresh spinach

1 - Onion, finely chopped

1 tb - Ginger-garlic paste

1 cup - Tomato puree, no salt added

1 tsp - Cumin seeds

½ tsp - Turmeric powder

1 tsp - Garam masala

1 tsp - Coriander powder

2 tb - Greek yogurt

1 tb - Vegetable oil

¼ tsp - Salt

2 tb - Fresh coriander, chopped

UTENSILS

Pan, Blender, Knife, Chopping board

INSTRUCTIONS

1. Blanch the spinach in boiling water for 2 minutes, then immediately plunge it into ice water to keep it green. Drain and puree.

2. Heat the oil in a pan. Add the cumin seeds until they sizzle.

3. Add the onion. Sauté the onion until golden brown.

4. Stir in the ginger-garlic paste and tomato puree.

5. Add the chicken, turmeric, coriander and salt. Cook on medium heat for 10 minutes until the chicken is browned.

6. Stir in the spinach puree. Cover and simmer for 15-20 minutes until the chicken is fully cooked through.

7. Stir in the garam masala and yogurt. Garnish with fresh coriander.

8. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = 306g

Energy (kcal)

180.0

Carbs (g)

6.1

Proteins (g)

19.4

Fats (g)

7.7

Fibre (g)

5.5