• 1 tablespoon sunflower oil
  • 4 boneless, skinless chicken breasts, halved lengthways
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 4 cardamom pods, lightly crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 250 g (8 oz) baby leaf spinach
  • 300 g (10 oz) tomatoes, chopped
  • 150 g (5 oz) natural yogurt
  • 2 tablespoons chopped fresh coriander

Heat the oil in a large nonstick saucepan or frying pan. Add the chicken, onion, garlic and chilli and fry for 4–5 minutes until the chicken begins to brown and the onion to soften.

Add the cardamom pods, cumin seeds, chilli flakes, ginger and turmeric and continue to fry for 1 minute.

Add the spinach to the pan, cover and cook gently until the spinach wilts, then stir in the tomatoes and simmer for 15 minutes, removing the lid for the last 5 minutes.

Stir in the yogurt and chopped coriander and serve with basmati rice.

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