I was seriously fancying some Indian- particularly spinach. As I’m on a dairy free diet at the moment due to minor allergies- my palak paneer was out of the question. But I also had chicken- so…. I improvised based on another curry dish I had tried and loved. It is very garlicky and super good!
– 2 chicken breasts
– 300g spinach (fresh or frozen- I used frozen)
– Approx 1.5 cups tomato passata
– 4 cloves garlic (pressed/crushed)
– 2 tbsp ground coriander
– 1 tbsp ground cumin
– 1 tbsp garam masala
– 1/2 tbsp chili flakes (or use fresh chili if you have- make as hot or mild as you want, mine was hot and delicious)
– 1 tsp ground turmeric
– 1 tbsp olive oil
– 1 small onion (chopped)
– 1 inch piece of ginger (grated)
Premix all your dry spices and set aside. Cook your spinach as per pack instructions or wilt as per my directions in the Palak Paneer recipe. Set aside.
Cut the chicken breasts into cubes. Heat the olive oil in a medium sized saucepan on medium heat. Add the garlic, and if using, your chopped onion and grated ginger. When starting to brown- add the spice mix and stir well. If it sticks to the pan, sprinkle some water. After a couple of minutes, add 1/2 cup of tomato passata and raise the heat. Add the chicken cubes. Once the chicken starts to cook, add the spinach and another 1/2 cup of passata. Reduce heat so the chicken curry is simmering. Cover and cook for 15 mins, check and stir every 5 mins. If you find it’s drying out, add the remainder 1/2 cups tomato passata.
After 15 mins- check the chicken is cooked through. If it is…. Bon Appetit!!!
Serve with rice, naan or potatoes.