Balti chicken with spinach and tomatoes

Balti chicken with spinach and tomatoes
  • Serves: 4
  • Cook time: Ready in about 40 minutes, plus 20 minutes' marinating time
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      FREE

Our medium-hot curry is big, bold and beautifully tasty!

ingredients

  • 4 skinless chicken breast fillets, cut into bite-size pieces
  • Juice of 1 lime
  • 1 tbsp medium curry powder
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 1 red chilli, left whole
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp finely grated fresh root ginger
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 400ml passata
  • 1 yellow pepper, deseeded and cut into small chunks
  • 100g cherry tomatoes, left whole
  • 80g baby spinach
  • A small handful of fresh coriander leaves, finely chopped
  • Lime wedges, to serve

method

  1. Put the chicken in a bowl and add the lime juice, curry powder and a twist of pepper. Cover and leave to marinate in the fridge for at least 20 minutes, or overnight if you can.
  2. Spray a large wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the cinnamon stick, cardamom pods, chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance. Add the onion, garlic and ginger and fry for 3-4 minutes, until the onion starts to colour lightly. Add the chicken and stir-fry for 2-3 minutes, or until sealed.
  3. Mix together the ground coriander, turmeric, cumin and garam masala;
    add to the pan. Stir, lower the heat to medium and cook for 1-2 minutes.
  4. Pour in the passata and 150ml water, then stir in the pepper. When
    starting to bubble, lower the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Add the cherry tomatoes and simmer for 2-3 minutes. Add the spinach and coriander, turning once just to wilt. Season to taste and add a splash more water if required.
  5. Remove the cinnamon stick, cardamom pods and chilli. Serve with rice.

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