Here is a welcome change to a creamy curry made with Wattie’s New Zealand grown crushed and sieved tomatoes. Big on flavours this curry gets our healthy pick and a must try for quick midweek dinners.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 medium onion
2 cloves garlic
30 g (approx 2cm piece) fresh ginger, peeled
2 Tbsp oil
½ Tbsp Gregg's Curry Powder
500 g chicken thighs, skinless and boneless, cut into 3cm pieces
1 cup chicken stock
400 g can Wattie's Tomatoes Crushed & Sieved
120 g bag baby spinach leaves
Basmati rice to serve
Unsweetend yoghurt to serve
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How do I make it ?
In a food processor, process onion, garlic and ginger to a puree. Alternatively grate onion, crush garlic and finely grate ginger.
Heat oil in a deep frying pan. Add onion puree and cook over a medium heat for 2-3 minutes to soften the onion.
Add Gregg's Curry Powder, stir and cook for a further minute. Add chicken and stir-fry until chicken colours.
Pour over chicken stock and Wattie’s Tomatoes Crushed and Sieved. Stir while bringing up to the boil. Reduce heat and simmer with the lid off for 25-30 minutes, until chicken is cooked and sauce thickened. Stir in baby spinach leaves and allow to wilt. Season to taste. Serve over Basmati rice with a spoonful of unsweetened natural yoghurt if wished.