Chicken, Chickpea and Spinach Curry
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This dish is so much more delicious than it sounds. It is a hearty and tasty curry full of flavour and texture but is still light enough for a mid-week meal. It is great with Indian flat breads but also great with brown rice or even crusty bread.
Punjabi Channa Masala
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Ingredients
  • 1 packet The Spice Tailor Punjabi Channa Masala
  • 1 tsp. vegetable oil
  • 2 chicken thigh fillets, cut into cubes
  • Two fistfuls of baby spinach
  • ½ chicken stock melt or cube or 100ml chicken stock
Method
  1. Heat the oil in a medium sized non-stick pan and add the spices from the spice packet, sizzle for 20s.
  2. Add the sauce packets, chicken, spinach the stock or equivalent of water if using melts or cubes.
  3. Bring to a boil then simmer gently until the chicken is cooked through. Serve hot with Naan or even toasted crusty bread.
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