Serves 4, prep time 10 minutes, cooking 20 minutes
INGREDIENTS
FOR THE MARINADE
6 skinless, chicken thighs
4 tbsp natural yoghurt
1 tbsp ginger, grated
3 garlic cloves, finely grated
1 tsp rock salt
½ tsp turmeric
1 tsp ground black pepper
FOR THE SAUCE
2 tbsp vegetable oil
1 tube tomato purée
1 tsp ground coriander
1 tsp cumin
1 tsp cayenne pepper
TO SERVE
350g spinach
1 small onion, thinly sliced
Juice of a lime
5 green chillies, sliced
(I use scissors to snip the chillis)
15 cherry tomatoes, quartered
½ tsp rock salt
Natural yoghurt
Dried fried onions
METHOD
Combine the marinade ingredients in a bowl, add the chicken, mix to coat with the mix and set aside for an hour, or better overnight.
Heat the oil in a pan over medium-high heat, add the chicken, cook until browned, about 5 minutes on each side.
Once cooked, transfer the chicken to a plate.
To the same pan, add the tomato purée, coriander, cumin, chilli powder, garlic and season.
Cook over medium-high, stirring until the tomato purée darkens.
Reduce heat to medium-low, add one cup of water and bring to simmer.
Cook, stirring occasionally until the sauce thickens, 10–12 minutes.
Return the chicken to the pan and stir to coat with the sauce.
Remove from heat, cover and keep warm.
Meanwhile, prepare the salad: in a bowl, combine the onion, lemon juice, chillis, tomatoes and season.
To serve: Add a layer of steamed rice to deep bowls, then a layer of spinach and add the chicken.
Serve topped with dried onion, chillies, salad and yoghurt.
