Chicken and Spinach Curry with Cornmeal Flatbread

Cooking time of 40 minutes – Serves 1

Nutritional Information

• 461 Kcal
• 16g Fat
• 2.3g Saturates
• 39g Carbohydrates
• 6.6g Fibre
• 35g Protein
• 0.3g Salt

Allergens & Dietary Requirements

Allergens

• Milk

Dietary Requirements

• Halal
• Kosher
• Gluten-free

Ingredients

• 1 small chicken breast (approx 100g)
• 1 tbsp olive oil 
• 5g of fresh ginger grated (1 thumb size)
• 2 cloves of minced garlic 
• 1 small onion finely chopped
• 1/2 tsp of cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 red fresh chilli , chopped (optional)
• 1 large tomato chopped 
• 40g baby spinach 
• 100ml water 
• 2 tsp of non-fat Greek yogurt
• 30g of sifted cornmeal flour
• 60ml warm water 
• This recipe is suitable for a Kosher diet if the Greek yoghurt is replaced with a plant-based alternative.

Method

1. Heat the olive oil in a medium pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
2. Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant. Then add the chopped tomatoes and cook for 1 minute.
3. Add the ground cumin, ground coriander, turmeric powder, and chili powder to the pan. Stir well to coat the onions, garlic, and ginger with the spices. Cook for 1-2 minutes to toast the spices and release their flavors.
4. Add the chicken pieces to the pan and cook until they are no longer pink on the outside, about 5 minutes.
5. Add the water to the pan. Stir everything together and bring it to a simmer. Reduce the heat to low, cover, and let it cook for about 10 minutes, allowing the flavors to meld together.
6. Stir in the fresh spinach leaves.  Cover the pan and simmer for 10-12 minutes, or until the chicken is cooked through and the flavors have melded together. If needed, add more water to adjust the consistency of the curry.
7. Then fold in the yogurt .  Cover the pan with the lid and set aside while you make the cornmeal flatbread.
8. In a mixing bowl, place  cornmeal and gently add the warm water. Mix until a soft dough forms. Knead lightly for a minute. 
9. Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into a thin circle or desired shape.
10. Cook the flatbread on the preheated pan for about 2-3 minutes on each side until lightly browned and cooked through
11. Remove from the pan and repeat the process with the remaining portion of dough.