Serve with your choice of rice - feeds 4.
2 onions 1 red chilli 4-5 chicken fillets (or, to makes the recipe vegan, one chopped cauliflower) 2 tins chopped tomatoes 200ml chicken / vegetable stock mushrooms to taste 2 tins chickpeas 400g spinach (tinned, fresh or frozen) 1 tin coconut milk 350g rice
1 tablespoon (tbsp) ginger paste 1 tbsp garlic paste 2 teaspoon (tsp) cumin 2 tsp coriander 1 tsp turmeric 2 tsp garam masala sugar
Slice and fry the onions until soft, then add the chopped chilli, ginger and garlic paste for a further 2-3 mins. Cut the chicken into bite-sized pieces and add to the onions. Cook for 5 mins before adding the cumin, coriander and turmeric. Once the spices release their fragrance (2 mins) add the tinned tomatoes, quartered mushrooms, chicken stock, pinch of sugar and simmer for 10 mins. Finally, add the garam masala, chickpeas, spinach and coconut milk and simmer for a further 15 mins, stirring occasionally.