8 skinless boneless chicken thighs, halved or quartered
1 tbsp garam masala
1 tbsp sunflower oil
1 x 400g tin chopped tomatoes
250ml chicken stock
200g spring greens finely shredded
125g natural yoghurt
Handful fresh coriander leaves
For the spice paste:
1 onion, finely chopped
3 cloves garlic, peeled and bashed
1 large thumb sized piece ginger, finely grated
3tbsp tandoori masala spice mix
1
Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
2
In a bowl, combine the chicken with the garam masala and a generous pinch of salt.
3
Heat a large, saute pan over a medium high heat and add the oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
4
If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
5
Add the chicken back to the pan, with the tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low and simmer gently for 15 minutes. Stir through the greens and yoghurt and cover and cook for a further 5 minutes until the are wilted and the chicken is cooked through and coated in sauce.
6
Scatter over the coriander and serve with steamed rice and naan bread.
7
To serve, stir through a squeeze of lemon juice to taste and serve with cooked rice, naan bread and garnish with coriander leaves.
Serves 4
Prep Time: 1 Hour
