Recipe

Tandoori chicken spinach stir-fry

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tandoori chicken spinach stir-fry
  • 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

Tandoori chicken spinach stir-fry
  • 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.

Notes

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.

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