Chicken curry with spinach

Serves 2
1 Onion, finely sliced (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras curry powder
1 Tbsp. Tomato puree (s)
1 Tbsp. Sweetener
120g Frozen spinach (s) (c)
200g [SUB]Fat[/SUB] free Normandy Fromage Frais (c)
400g Chopped tomatoes (s)
400g Chicken thighs cut into small pieces (p)
In a bowl, mix together all the spices, fromage frais & the chicken until fully mixed, cover & place in the fridge for at least 1Hr.
In a frying pan, sprayed with frylight, cook the onion until soft, add the chilled chicken & stir together (the fromage frais may split, don’t worry) cook for 10 mins then add the tomatoes, sweetener & tomato puree, cook for 20 mins until the liquid has thickened & the liquid has almost gone.
In the microwave cook the spinach for 4 mins, drain, when all water has drained add to the chicken, mix completely, then serve with veg of your choice.
Credit: Pete’s Recipe Book

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