I’d completely forgotten about this recipe until someone on twitter reminded me about it last week, I was introduced to it by a work colleague yonks ago and made it pretty much non-stop. Then I stopped cooking it because the person I was with at the time thought it was too subtle (read into that, didn’t taste like a takeaway) thus it got filed away at the back of my mind.
Luckily P has much better taste in food (and is still partial to the odd takeaway) so it’s back on the menu. And I completely forgot how much I love this recipe. It’s fresh, it’s light, it’s healthy, it’s quick and it can be pretty much made with things knocking around the house, perfect mid-week stuff. I’ve slightly adapted the original recipe which you can find here. It totals in at around 300 calories a portion with chicken thigh fillets but if you’re feeling nice you could use chicken boobies or even nicer, vegetables. If you’re feeling naughty, chicken joints or lamb!
For 2 hungry people
4 skinless boneless chicken thigh fillets
1 onion finely sliced
2 black cardamom pods
1 bay leaf
Stick of cinnamon
Green chilli (I’m sure red would be just fine)
1 tsp ground coriander
1 tsp garam masala
3 medium tomatoes
2 large cloves of garlic
Big thumb sized piece of ginger
250g frozen spinach defrosted (or wilted fresh if you’re feeling flush)
2 tbsp no fat/low fat natural yoghurt
Fry the onion in a little oil spray along with the bay leaf, cardamom pods & cinnamon. Pierce the chilli with a knife a few times and pop that in whole. If the onion starts to burn add a bit of water which will soften it up but avoid the need for more oil.
Cut the chicken into chunks and fry with the onion.
Whilst this is cooking blitz your tomatoes, garlic & ginger in a blender.
When the onion & chicken are cooked add the tomato/garlic/ginger mixture along with the ground coriander & garam masala.
Cook down for about 10 mins. Whilst this is cooking blitz your defrosted/wilted spinach in the blender.
Add this to the curry & cook for a further 10 mins. Stir in yoghurt & season, .
If you’re feeling nice, fish out the cardamom pods, bay leaf, chilli & cinnamon stick.
I served ours with a carrot salad (grated carrot & ginger, lime juice and black onion seeds), green leaves and a mini Weight Watchers naan bread.