A healthy, homemade yet ever so tasty meal to satisfy your curry cravings. This is a great dish if you have fussy eaters as rather than serving spinach leaves onto your little ones plate, the spinach is blitzed down and all blended as part of the sauce.
Prep time: 15-20 mins
Cooking time: 60 mins
4 chicken breast, cubed
1 large onion, finely sliced
3 cloves garlic, crushed
1cm thick ginger, crushed
200g spinach leaves, blitzed
bowl of peas, defrosted
1 tbsp cornflour/potato flour
1 tbsp tomato puree
Dried spices - 3 tsp garam masala, 3 dried coriander, 1/2 tsp tumeric, 1 tsp cumin seeds, 1 tsp ground cumin, 2 tsp mild chilli powder.
1 red chilli (optional)
Marinade the chicken breast with some olive oil, cornflour/potato flour and season with salt and pepper if you wish.
Heat olive oil in a pan and add the onions, garlic, ginger and gently fry and cook down until onions are translucent.
Add the dried herbs to the onions, stir for a couple of mins.
Add the chicken breast to the same pan and brown the meat.
Pour in the blitzed spinach leaves, tomato puree, chilli and add 30ml of water. You may season to taste if you wish.
Put lid over pan and simmer on a low heat for around 45 mins.
Add peas and simmer (without lid) on low-medium heat for a further 10-15 to thicken sauce.
Serve with rice and our cucumber yoghurt.