Chicken, Potato and Spinach Curry

This spicy chicken curry recipe contains half of your recommended daily vegetable intake.

Ingredients

  • Plain yoghurt and warmed naan bread, to serve

Instructions

  1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.
  2. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook, stirring, for 1 minute or until fragrant.
  3. Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or until wilted.
  4. Serve curry with yoghurt and naan bread.
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