Chicken & spinach saag curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger15g
• Medium curry powderstore cupboard20g
• Frozen chopped spinach300g
• Greek-style natural yoghurt100g
• Basmati rice300g

Plus salt and pepper. About £3.90 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into bite-size pieces.

2. 2

   Fry 1 chopped onion for 8 minutes. Add 3 crushed garlic cloves, 15g grated ginger and 2 tbsp curry powder for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes, then add 300g frozen spinach and 150ml water. Simmer for 15 minutes until the chicken is cooked through.

4. 4

   Stir in 100g yoghurt off the heat and serve with 300g rice, cooked following the pack.