Serves 4, 4sp per serving
Low calories cooking spray
2 finely chopped onions,
200g mushrooms, sliced
6cm piece of root ginger, peeled and finely chopped
3 large garlic cloves, finely chopped
2 tbsp medium curry powder (1sp)
3 tbsp tomato puree (1sp)
1 chicken stock cube
700g skinless and boneless chicken breasts, cut into bite-sized chunks (11sp)
1 ripe tomato, roughly chopped
100g baby leaf spinach, roughly chopped
Large handful of roughly chopped fresh coriander
4 tbsp fat free natural Greek yogurt (2tbsp)
Salt & freshly ground black pepper
Spray a large, deep non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onions and fry for 5 minutes, adding a little water if they start to stick. Add the mushrooms, ginger and garlic and cook for a further 5 minutes.
Stir in the curry powder, tomato puree, stock cube and 300ml of water and cook for 2 minutes. Add the chicken and simmer for 10 minutes.
Add the tomato, spinach and the coriander and cook for a further 5 minutes or until the chicken is cooked through.
Take the pan off the heat, stir in the yogurt into the curry and season to taste.