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Takes: 45 minutes (plus chilling time)
Serves: 4 - 6
No nutritional information available.
Ingredients
- 900g chicken thigh fillets, diced
- 4 tbsp Greek yogurt, plus 120g extra
- 4½ tbsp tandoori curry paste
- 90g butter
- 1 onion, thinly sliced
- 1 green chilli, deseeded and finely chopped
- 2cm piece fresh ginger, peeled and grated
- 2 tsp garam masala
- 2 tsp ground cumin
- 1½ tsp paprika
- Salt and freshly ground black pepper
- 400g passata
- 120g spinach, roughly chopped
Method
1. Combine the chicken, yogurt and curry paste in a bowl. Cover and chill for 2 hours.
2. Melt half the butter in a large frying pan over a medium heat. Cook the chicken for 6 - 8 minutes, turning often, until browned. Remove and set aside.
3. Heat the remaining butter in the same pan. Cook the onion for 4 - 5 minutes until lightly golden. Add the chilli, ginger, garam masala, cumin and paprika. Cook for 1 - 2 minutes, stirring.
4. Return the chicken to the pan with the passata. Bring to the boil, then reduce the heat to low and simmer for 5 - 10 minutes or until the chicken is cooked through. Season with salt and pepper.
5. Add the extra yogurt and spinach and cook until the spinach has wilted.
6. Serve with rice and riata, if liked.
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