- 1 tablespoon vegetable oil
- 1 red onion, halved, thinly sliced
- 2 tablespoons madras curry paste
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 1 teaspoon caster sugar
- 250g chicken thigh fillets, trimmed, thinly sliced
- 1 bunch English spinach, washed, trimmed, roughly chopped
- Warmed naan bread, to serve
- Plain yoghurt, to serve
- Step 1Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
- Step 2Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.
Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.
- Author: Lucy Nunes
- Image credit: Steve Brown
- Publication: Super Food Ideas