Ingredients
- 350 g (12.5 oz) Skinless Chicken Thighs
- 150 g (1 Cup) Onion
- 6 Garlic Cloves
- 100 g (1/3 Cup) Tomato Passata
- 1 Tbsp Coriander Powder
- 1 Tsp Kashmiri Chili Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Amchoor
- 1 Tsp Garam Masala
- 1 Tbsp Dried Fenugreek
- 250 g (8-10 Cups) Baby Spinach
- 1 Tbsp Grated Ginger
- 3 Tbsp Ghee
Instructions
- Blend the onion and garlic with just enough water to form a paste.
- Add this onion to a pan over a high heat with half of the ghee and cook off the water, this should take 5-10 minutes.
- Now reduce the heat to medium and cook for 10 minutes until golden brown.
- Add in the spices and stir for 60 seconds.
- Chuck in the tomato passata, salt and 250ml of water and cook for 5 minutes over a medium heat.
- Use this time to dice the chicken into bite sized pieces and roughly chop the spinach.
- Add the spinach and chicken to the pan along with salt and pepper to taste, don’t worry if it looks like a lot of spinach, it will cook down.
- Add a lid and cook for 25 minutes over a medium heat.
- Grate the ginger.
- After 25 minutes remove the lid and add the remaining ghee and ginger stir and cook for 5 more minutes or until the curry thickens.
Notes
Serve with naan bread and maybe a little rice if you are feeling greedy!
Nutrition Information:
Amount Per Serving: CALORIES: 636TOTAL FAT: 40gSATURATED FAT: 20gTRANS FAT: 0gUNSATURATED FAT: 18gCHOLESTEROL: 278mgSODIUM: 450mgCARBOHYDRATES: 26gFIBER: 8gSUGAR: 6gPROTEIN: 50g