Chicken and spinach – a combination that’s fit for the whole family. This mellow curry has a hint of sweetness which makes it truly sensational. From pack to plate in under 30 minutes, you’ll never be reaching for the takeaway menu again!
- Traditional Basmati Rice or Cauliflower rice for low carb diets
NOW FOLLOW OUR SIMPLE 3 STEP PROCESS
STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add the chicken and raise the heat for about 3 minutes. Add up to 350ml of hot water, lower heat and simmer for 12 minutes. Add the spinach and cook for another 10 minutes on a low heat.
Optional extra: finish by garnishing with chopped coriander.