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Ingredients

Method

  • STEP 1

    Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, November 2019

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A star rating of 4.6 out of 5.44 ratings
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