Fab comfort food to enjoy! Serve with wholegrain rice
- 1 Onion, peeled and quartered
- 2 Cloves garlic
- 1/2 Red Chilli
- Low-cal oil spray
- 1/2 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1-2 Hot chilli powder
- 4 Chicken breasts cuts
- 400g Chopped tomatoes
- 80g Spinach
- 1 Cup (120g) Frozen peas
Blitz 1 quartered onion, 2 garlic cloves, a thumb sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
Lightly spray a large saucepan with oil and heat. Add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all. Pour in 400g can chopped tomatoes, along with 120g frozen peas and spinach, cover and cook on a low heat for 30 mins, until the chicken is tender.
Cook the rice as per the packet instructions and serve with the madras.