Spicy Chicken With Tomatoes And Spinach
Resolved to eat more greens? Try this recipe for Spicy Chicken With Tomatoes and Spinach. You can serve it with a side of bread, rice or eat it on its own for a lighter option.
This recipe takes 30 minutes to cook and serves 4.
Preparation time 15 minutes
Cooking time 30 minutes
500g skinless chicken thigh fillets
1 cup finely chopped onion
4 cardamom pods, split open at the top
¼ tsp cayenne pepper
50mm cinnamon stick, broken in half
2 tsp crushed garlic
2 tsp grated ginger
¼ tsp ground turmeric
¼ cup low fat natural yoghurt
800g fresh English spinach, rinsed
1 cup canned diced tomatoes
¼ cup sour cream
Pinch of garam masala
Trim any fat off the chicken and cut each thigh in half. Heat a large pan over medium-high heat. Add the chicken, onion, cardamom, cayenne pepper, cinnamon, garlic, ginger, turmeric, yoghurt and salt to taste.
Stir fry the mixture until the chicken starts sizzling. Continue to cook, stirring frequently, until the chicken is lightly browned. Reduce the heat to low, cover and simmer for 12 minutes, stirring occasionally.
Chop the spinach and discard any thick stems, then uncover the pan and increase the heat to medium-high. Continue cooking the chicken mixture for 5 to 6 minutes, stirring frequently, until most of the liquid has evaporated and the sauce has thickened.
Stir the tomatoes into the chicken mixture and continue to cook, uncovered, for 1 to 2 minutes.
Add the spinach in batches, stirring well. As soon as the first batch begins to wilt, add the next. Reduce the heat to low and cook, uncovered, for 5 minutes or until the chicken is cooked.
To serve add sour cream and garam masala and stir well. Remove the cinnamon stick before serving. Serve with pappadams or naan.