Ingredients
- Some leftover chicken (600g)
- 1 onion chopped
- 2 garlic cloves chopped
- Inch or two of ginger peeled and chopped small
- 1 fresh red chilli chopped
- 1 tsp garam marsala
- ½ tsp fenugreek
- Some crushed black peppercorns
- A handful fresh coriander
- 300ml chicken stock
- 2 tbsp plain yoghurt
- Oil
Instructions
- Fry the onions until soft
- Add the garlic, chilli and ginger and fry until golden
- Add garam marsala, crushed pepper corns and ground up fenugreek and fry for a minute or so
- Add just-washed leaves of spinach, then put the lid on for a few minutes to wilt leaves
- Add left-over chicken, tomatoes and chicken stock
- Simmer for 20 minutes, or more if you want - reduce to consistency you fancy
- Add coriander and stir in yoghurt
