Serves 4


  • 2 large onions
    5cm fresh root ginger, peeled and grated
    3 crushed garlic cloves
    1 red chilli
    200ml chicken stock
    2tbsp curry powder
    6 skinless chicken breasts
    3 tbsp tomato puree
    200g spinach leaves


Cook the onions, ginger, garlic, chilli and 4tbsp of chicken stock in a large non stick pan over a medium heat. Cover and cook for for 8-10 minutes until the onion has softened.

Add the curry powder and toast for 2 minutes.

Add the skinless chicken breast and cook for 2-3 minutes stirring often then stir in the tomato puree and remaining chicken stock.

Reduce the heat to low, cover and simmer for 15 minutes.

Uncover and simmer for a further 5 minutes until the chicken has cooked through and the sauce is reduced.
Stir in the spinach and cook for 2-3 minutes.

For extra creaminess, remove from the heat and allow to cool a little before stirring through 100g fat-free natural Greek yogurt and sprinkle with chopped fresh coriander.
Serve straight away with rice ( or cauliflower rice to make this and Extra Easy SP choice).