- 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).