Directions
- 1Add oil, whole cumin, and salt to a pan and fry for a few seconds.
- 2Add in chopped and blended onions.
- 3Add garlic and ginger paste and sauté until onions are golden brown.
- 4Add the washed chicken and cook on medium flame for 10 minutes.
- 5Add the tomatoes and cook for another 5 minutes.
- 6Add the spices and turn the flame low, cooking for 20 minutes while stirring and adding a bit of water to prevent burning.
- 7Halfway through, add the spinach.
- 8After 20 minutes, add a bit of water and coriander and cook for a further 10 minutes on a slow flame.
- 9The dish is ready when the oil has separated.
- 10Enjoy with wholemeal rice or high protein flatbread for a healthier option.
Ingredients
- 2 tbsp oil
- 1 tbsp zeera (whole cumin)
- 1 large brown onion
- 2 tbsp garlic & ginger paste
- 0.5 can chopped tomatoes
- 0.5 kg chicken breast
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp basaar mix (curry spice mix)
- 1 tsp Kashmiri chilli powder
- 2 tsp pink Himalayan salt
- 1 tsp dry fenugreek (kasoori methi)
- 1 tsp turmeric
- 0.5 tsp ground cumin
- 0.5 bag spinach
- chopped coriander
Equipment
food processorpanwooden spooncolander
Tips
- To make it healthier, use less oil and serve with wholemeal rice or high-protein flatbread.
- Keep stirring the mixture and add a bit of water to prevent burning.
- The curry is done when the oil has separated.
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