• 2 tablespoons oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 green chilli, deseeded and thinly sliced
  • 1 teaspoon finely grated fresh root ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 200 g (7 oz) can tomatoes
  • 750 g (1½ lb) chicken thighs, skinned, boned and cut into bite-sized chunks
  • 200 ml (7 fl oz) crème fraîche
  • 300 g (10 oz) spinach, roughly chopped
  • 2 tablespoons chopped fresh coriander
  • salt and pepper

Heat the oil in a large, heavy-based saucepan. Add the onion, garlic, chilli and ginger. Stir-fry for 2–3 minutes and then add the ground coriander and cumin. Stir and cook for a further 1 minute.

Pour in the tomatoes and cook gently for 3 minutes. Increase the heat and add the chicken. Cook, stirring, until the outside of the chicken is sealed. Stir in the crème fraîche and spinach.

Cover the pan and cook the chicken mixture gently for 6–8 minutes, stirring occasionally. Stir in the chopped coriander with seasoning to taste.

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