Contributed by: Kate Unitt - Student Voice
Servings: 2 persons
Serving Size: 1 bowl each
Ingredients
- Approx 200g Chicken Breast (Skinless and boneless)
- 50g Greek Style Natural Yoghurt (for marinade)
- 200g Onion
- 150g Mushrooms
- 4 Tbsp Curry Powder
- 1 Tsp Cayenne Pepper Powder
- 1 tsp Ground Cinnamon
- 200g Greek Style Natural Yoghurt (yes, more)
- 500g Tomato Passata
- 40g Spinach
Instructions
- Marinate chicken pieces in 50g Greek yoghurt for at least 1 hour.
- Cook in olive oil/chilli-infused olive oil then add all veg except spinach.
- When veg is cooked add all Spices at whatever volume you prefer and mix so it covers then add at least 2 tablespoons of water.
- Add the 200g of Greek yoghurt.
- Add a 500g tub of the cheap basics passata.
- Add Spinach towards the end until it wilts.
- Serve with rice OR use flavoured Frylight to spray slices of bread – I use a combination of the chilli and garlic frylights – then put in a toaster.