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 Chickpea Masala
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Ingredients
  • 1 pack of The Spice Tailor Punjabi Chickpea 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 whole spice sachet, sizzle for 20 seconds.
  2. Add the tarka sauce and chickpeas from the two pouches, 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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