Ingredients 200 g chicken thigh fillets, trimmed, cut into 3 cm pieces
120 g cherry tomatoes
Ginger, to taste
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
Bit of chili, to taste
150 g can salt reduced tomato soup
100 g fresh beans, halved
¼ cup thickened cream
40 g baby spinach
About 2 tbsp yogurt
Rice or potatoes to serve
Add a bit of oil to a non stick wok or similar. Add the chicken and cook over a medium heat.
Cook, stirring occasionally for about 10 minutes or until light golden.
Take out of pot and on to a plate.
Add the tomatoes and cook for 3 to 5 minutes or until slightly softened.
Add the ginger, cumin, coriander, garam masala and chili powder to the tomatoes.
Cook, stirring for about 30 seconds or until fragrant. Add the chicken, soup, beans and about ¼ cup of cold water.
Stir, and turn down to a simmer, and simmer for about 15 minutes or until it is starting to thicken.
Stir in the cream and simmer another 5 minutes.
Add the spinach and yogurt and stir for a minute or so till the spinach starts to wilt.
Serve over rice, and I also served some fresh sweet corn.