2 tbsp olive oil
6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, thinly sliced
4 cloves of garlic, crushed
1 inch freshly grated ginger
1 red chilli, seeded and finely chopped (leave the seeds in if you like the heat)
2 tbsp Madras curry powder
1 tbsp ground cumin
3/4 pint chicken or vegetable stock
7oz diced tomatoes with their juices
8oz baby new potatoes, halved or cauliflower florets
2 tbsp Greek yoghurt (or 1 cup of tinned coconut milk if you prefer)
14oz canned chick peas, drained and rinsed
10oz baby spinach leaves
Salt and pepper to taste
Heat the olive oil in a high-sided saute pan and saute the onions for 5 mins until soft and golden. Add the chicken and garlic and brown for 5 mins. Stir in the ginger and chopped chilli and cook for 1 minute. Add the curry powder, cumin, stock, tomatoes and potatoes, cover and simmer for 20 mins until the potatoes are tender but firm. Add the chick peas and spinach and cook for another few minutes stirring occasionally. Season generously with salt and pepper. Stir in the yoghurt and serve with naan breads or rice.
Serves 4