This dish combines chicken with spinach. The end result is a tasty, nutritious and healthy dish.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 medium brown onion, chopped
- 1 garlic clove, finely chopped
- 2cm piece fresh ginger, peeled, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 150g baby spinach
- 1 cup Massel chicken style liquid stock
- 500g chicken thigh fillets, trimmed, cut into 3cm pieces
- 1/2 cup plain yoghurt
- Steamed basmati rice, to serve
- Chapati bread, to serve
Method
- Step 1Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.
- Step 2Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.
- Step 3Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1163 kj
Energy
16g
Fat Total
4g
Saturated Fat
2g
Fibre
26g
Protein
104mg
Cholesterol
364.72mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Chapati is an Indian-style flatbread available from the supermarket.
- Author: Abi Ulgiati
- Image credit: Mark O'Meara and Steve Brown
- Publication: Super Food Ideas
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