- 0:15 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
This spicy chicken curry recipe contains half of your recommended daily vegetable intake.
Ingredients
- 2 tablespoons vegetable oil
- 600g chicken thigh fillets, cut into 4cm pieces
- 1 large brown onion, halved, sliced
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 2 garlic cloves, crushed
- 500g jar Patak's Tikka Masala simmer sauce
- 400g chat potatoes, halved
- 120g baby spinach leaves
- Plain yoghurt, to serve
- Warmed naan bread, to serve
Method
- Step 1Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook, stirring, for 1 minute or until fragrant.
- Step 3Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or until wilted.
- Step 4Serve curry with yoghurt and naan bread.
- Low carb
- Lower gi
Nutrition
2147 kj
Energy
29g
Fat Total
8g
Saturated Fat
6g
Fibre
33g
Protein
124mg
Cholesterol
743.44mg
Sodium
12g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Patak’s Tikka Masala is a creamy, tomato-based simmer sauce lightly spiced with hints of coriander and lemon.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
0
