- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 large garlic cloves
- thumb-sized piece of ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 small skinless chicken breasts, cut into chunks
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 tbsp tikka spice powder
- 1 tsp cayenne pepper
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 40g ground almonds
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 3 tbsp fat-free natural yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- ½ small bunch of coriander, chopped
- brown basmati rice, to serve
Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.
Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.
Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.