Ingredients

Ingredients For the marinade

• 2.5cm/1in piece fresh ginger, peeled

• 2 garlic cloves, peeled

• ¼ tsp salt

• 1 lime, juice only

• ½ tsp ground coriander

• ½ tsp chilli powder

• ½ tsp ground turmeric

• ½ tsp ground cumin

• 2 chicken breasts, cut into bite-sized pieces

• 75ml/2½fl oz plain yoghurt

For the curry

• 1 tbsp sunflower oil

• 1 red onion, peeled and finely sliced

• 2 tomatoes, seeds removed, flesh finely chopped

• 1 tbsp tomato purée

• splash water

• 75ml/2½fl oz double cream

• 150g/5oz baby spinach leaves

To serve

• small handful fresh coriander leaves, chopped

• 100g/3½oz basmati rice, rinsed and drained, then cooked according to packet

Description

Recipe Uses 2.5cm/1in Piece Fresh Ginger, Peeled, 2 Garlic Cloves, Peeled, ¼ Tsp Salt, 1 Lime, Juice Only, ½ Tsp Ground Coriander, ½ Tsp Chilli...

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