Balti chicken with spinach and tomatoes
Our medium-hot curry is big, bold and beautifully tasty!
- SERVES
4 - PREP
15 minutes - COOK
Ingredients
- 4 skinless and boneless chicken breasts, cut into bite-size pieces
- Juice of 1 lime, plus lime wedges to serve
- 1 tbsp medium curry powder
- 1 cal 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 ground 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
- Small handful of fresh coriander leaves, finely chopped
Method
-
Put the chicken in a bowl and add the lime juice, curry powder and a twist of black pepper. Cover and leave to marinate in the fridge for at least 20 minutes, or overnight if you can.
-
Spray a large non-stick 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.
-
Mix together the ground coriander, turmeric, cumin and garam masala, and add to the pan. Stir, reduce the heat to medium and cook for 1-2 minutes.
-
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 lightly and add a splash more water if required.
-
Remove the cinnamon stick, cardamom pods and chilli. Serve with rice, plus lime wedges for squeezing over.
