500g chicken thighs, skinless and boneless, cut into 3cm pieces
1 cup chicken stock
400g can Wattie's Tomatoes Crushed & Sieved
120g bag baby spinach leaves
Basmati rice to serve
Unsweetend yoghurt to serve
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
What do I need?
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