Healthy Chicken and spinach balti

Ingredients

For the marinade

• 2½ cm/1in piece sparkling ginger, peeled
• ½ tsp ground coriander
• ½ tsp chilli powder
• ½ tsp floor turmeric
• ½ tsp ground cumin
• 2 garlic cloves, peeled
• 2 fowl breasts, reduce into bite-sized pieces
• 75ml/2½fl ouncesplain yoghurt
• ¼ tsp salt
• 1 lime, juice best

For the curry

• 1 tbsp sunflower oil
• 1 red onion, peeled and finely sliced
• 2 tomatoes, seeds eliminated, flesh finely chopped
• 1 tbsp tomato purée
• splash water
• 75ml/2½fl ozdouble cream
• 150g/5oz child spinach leaves

To serve

• small handful clean coriander leaves, chopped
• 100g/3½oz basmati rice, rinsed and tired, then cooked in keeping with packet
• How-to-films

Method

1. For the marinade, finely chop the ginger and garlic. Sprinkle rover the salt and chop a little more, then place into a bowl.
2. Add the lime juice, ground coriander, chilli powder, floor turmeric and ground cumin to the bowl and mix nicely.
3. Add the chicken pieces and the yoghurt and stir to coat the bird. Leave to marinate for at the least 10–15 mins (or for an hour if viable, included in the refrigerator).
4. For the curry, warmth the oil in a frying pan over a low warmness and add the onion. Fry for 1–2 mins, then add the tomatoes and the tomato purée and cook gently for approximately one minute.
5. Add the fowl to the pan together with the marinade and a splash of water.
6. Pour inside the cream, flip up the warmth and simmer for 10–15 mins, or till the bird is cooked thru. There need to be no crimson whilst you narrow into it. If red, prepare dinner for longer.
7. Add the spinach to the pan and stir until simply wilted.
8. Sprinkle over the coriander.
9. To serve, drain the rice and divide among two plates. Top with the curry.

Source : https://www.bbc.com/food/recipes/chickenandspinachbal_86977