4 x Herbfed chicken breast chopped into bite sized chunks
5 oz baby spinach chopped finely
2 tablespoons cooking oil
1/2 teaspoon cumin seeds
1 onion sliced finely
2 tablespoon ginger-garlic paste (see Notes)
10 cashews soaked in a little water (optional)
1 tin chopped tomatoes
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon garam masala powder
1 teaspoon sea salt
150 ml water
Thanks to: @stephs_fooddiary
Note:
To make the ginger-garlic paste. Put 6-8 garlic cloves and a good inch long piece of ginger in a blender along with a few tablespoons of water and blend. you can throw in the cashews too for convenience and blend till smooth.
Cut the chicken into bite-sized pieces
Chop the spinach chunky
Slice the onions
Heat oil in a pan and add the cumin seeds with the onions and fry until they caramelise, Add the ginger, garlic, cashew paste and sauté for 5 minutes on medium heat or until the paste is thick and shiny. Add a few splashes of water to keep the paste from burning.
Add the tomatoes, spices, salt and pepper then sauté for 6-8 minutes, stirring frequently to cook the sauce.
Add the chicken pieces and sauté for 2 minutes more. Add 150 ml water and simmer on low-medium heat for 12-15 minutes or until tender.
Add the chopped spinach leaves and cook for 2 minutes more, serve with naan or rice.
Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155
