Chicken, Chickpea and Spinach Curry
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tsp vegetable oil
- 2 chicken thigh fillets, cut into cubes
- Two fistfuls of baby spinach
- ½ chicken stock melt or cube or 100ml chicken stock
- Heat the oil in a medium sized non-stick pan and add the spices from the whole spice sachet, sizzle for 20 seconds.
- Add the tarka sauce and chickpeas from the two pouches, chicken, spinach the stock or equivalent of water if using melts or cubes.
- Bring to a boil then simmer gently until the chicken is cooked through. Serve hot with naan or even toasted crusty bread.
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tsp vegetable oil
- 2 chicken thigh fillets, cut into cubes
- Two fistfuls of baby spinach
- ½ chicken stock melt or cube or 100ml chicken stock
- Heat the oil in a medium sized non-stick pan and add the spices from the whole spice sachet, sizzle for 20 seconds.
- Add the tarka sauce and chickpeas from the two pouches, chicken, spinach the stock or equivalent of water if using melts or cubes.
- Bring to a boil then simmer gently until the chicken is cooked through. Serve hot with naan or even toasted crusty bread.