Name: Tandoori chicken spinach stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium potatoes, peeled; 500 gram chicken thigh fillets, cut into quarters; 1 tablespoon greek-style yoghurt, plus extra, to serve; 2 tablespoon tandoori paste; 2 clove garlic, thinly sliced; 1 fresh small red chilli, thinly sliced; 2 tablespoon vegetable or peanut oil; 1 medium red onion, thinly sliced; 70 gram baby spinach leaves; 125 gram cherry tomatoes, halved; cooked basmati rice, to serve; mango chutney and pappadums, to serve

Tandoori chicken spinach stir-fry

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

2 medium potatoes, peeled

500 gram chicken thigh fillets, cut into quarters

1 tablespoon greek-style yoghurt, plus extra, to serve

2 tablespoon tandoori paste

2 clove garlic, thinly sliced

1 fresh small red chilli, thinly sliced

2 tablespoon vegetable or peanut oil

1 medium red onion, thinly sliced

70 gram baby spinach leaves

125 gram cherry tomatoes, halved

cooked basmati rice, to serve

mango chutney and pappadums, to serve

Method

1.Place potatoes in a medium saucepan; cover with cold water. Bring to the boil. Boil 6-8 minutes, or until partially cooked; drain. When potatoes are cool enough to handle, cut into 2cm pieces.

2.Meanwhile, combine chicken, yoghurt, tandoori paste, garlic and chilli in a medium bowl.

3.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat. Stir-fry potato 5 minutes, or until golden and crisp. Add onion; stir-fry 1 minute.

4.Add chicken mixture; stir-fry 4-5 minutes, or until chicken is cooked. Remove from heat; add spinach and tomato. Toss to combine; season with salt.

5.Spoon rice into bowls; top with chicken mixture. Serve at once with chutney, pappadums and extra yoghurt.

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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