Girlhood 2 Grown

By

Rubie McKeever-Smith

Chicken and Spinach Masala

  • 2 tbsp vegetable oil
  • 750 grams chicken breast (or thigh), cut into chunks – I used two breasts
  • 300 grams spinach, roughly chopped
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 green chilli, deseeded and thinly sliced – I added an extra chilli for extra spice
  • 1 tsp finely grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (200 grams)
  • 200ml creme fraiche
  • 220 grams rice (standard packet size) – I used 1 packet per person
  • 2 tbsp chopped fresh coriander
  • Salt
  • Pepper

  1. Heat the oil in a large pan, add the onion, garlic, ginger and chilli, and stir-fry for 2-3 minutes.
  2. Add the ground coriander and cumin, stir and cook for a further minute.
  3. Pour into the tomatoes, rinse out the tin with water and pour that in too, and cook gently for 3 minutes.
  4. Increase the heat, add the chicken and cook, stirring, until the outside of the chicken is cooked.
  5. Stir in the creme fraiche and spinach.
  6. Cover the pan and cook gently for 6-8 minutes, stirring occasionally.
  7. Stir in the chopped coriander and add salt and pepper to taste.
  8. Cook your rice and serve.

Inspired by: The Hungry Student Cookbook

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