Ingredients

• 4 small skinless chicken breasts, cut into chunks
• 1 large onion , chopped
• large garlic cloves 4
• thumb-sized piece of ginger
• 2 tbsp tikka spice powder
• 1 tsp cayenne pepper
• 400g chopped tomatoes
• 40g ground almonds
• ½ small bunch of coriander , chopped
• 3 tbsp fat-free natural dahi
• brown basmati rice , to serve

Nutrition Per Serving

Cooking Instructions

• Put the onion, garlic and ginger in a mixer and whizz to a smooth paste

• Heat 1 tbsp of the oil in a flameproof casserole over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.

• Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.