WHAT TO EAT TONIGHT

Simple saag chicken curry

Fresh spinach and almond milk make this a healthy version of an Indian favourite

Posted

Added on

Fresh spinach and almond milk make this a healthy version of an Indian favourite

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 25 minutes
  • 1 tsp extra-virgin olive oil
  • 1 brown onion, sliced
  • 400g tinned diced tomatoes
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • Pinch of ground cinnamon
  • 150ml almond milk
  • 2 tbsp chopped coriander, to serve (optional)
  • 400g skinless chicken breast fillets, cut into strips
  • 2 garlic cloves, finely chopped
  • 250g baby English spinach leaves
  • 1 tsp grated fresh turmeric or ground turmeric
  • 1 tsp chilli flakes
  • 6 curry leaves
  • 2 tbsp coconut flour
  1. Heat a few drops of the oil in a medium frying pan over high heat, add the chicken, onion and garlic, then cook, stirring frequently, for five minutes.
  2. Add the remaining ingredients except the coriander, stir well, then cover and cook for 15 minutes, or until the chicken is cooked through.
  3. Remove the lid and simmer for a further two to three minutes, to let the curry thicken. Serve topped with the coriander (if using).

RECIPE EXTRACTED FROM FAST YOUR WAY TO WELLNESS

RECIPE EXTRACTED FROM FAST YOUR WAY TO WELLNESS

FAST YOUR WAY TO WELLNESS: SUPERCHARGED FOOD BY LEE HOLMES

Published by Murdoch Books

£ 14.99

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Chicken and Turkey
curry
Entertaining

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