Prep time: 25 minutes, Cook time: 20 minutes, Yield: 4 servings
Ingredients
- 2 small chicken breasts (or 1 large, roughly 300g), minced
- 1 medium onion, diced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp chilli powder, or to taste
- ½ tsp ground turmeric
- 1 heaped tsp ginger garlic paste
- 1 tbsp blended tomatoes
- 500g spinach
- 100g fenugreek or more spinach
- Salt to taste
Instructions
- Dice onion and mince chicken in food processor
- In a large saucepan, fry the oil and when soft, add ginger garlic paste, spices. After a minute, add tomatoes and chicken and leave to cook.
- Meanwhile, chop up the spinach and fenugreek into rough pieces. Add to saucepan and let it wilt down.
- Once the spinach has wilted and the mixture is dry, the dish is ready. Serve with warm roti.