I first tried this when Meg made it for our cooking club. So delicious I had to get the recipe. The original recipe comes from taste.com.au, I have added the baby spinach to introduce some greens for a more balanced meal.
For the Chicken
- 1 tablespoon Welly Boot Extra Virgin Olive Oil
- 500g chicken thigh, cubed
- 3 tablespoons Tandoori paste
- 1 tablespoon tomato paste
- 375ml can lite evaporated milk
- 1 teaspoon brown sugar
- 1 teaspoon cornflour
- 15g butter
- 150g Baby Spinach, washed and drained
- 1 clove garlic
- ¼ cup water
- 1 tablespoon Lemon Juice
Heat oil in a frying pan, add chicken and cook for 2 minutes.
Add Tandoori paste and tomato paste and stir until chicken is coated.
Combine the evaporated milk, sugar and cornflour and pour over chicken, mixing well.
Bring to the boil and simmer for 5 minutes, stirring occasionally.
Add butter and stir until melted.
Garnish with flaked almonds. Serve with steamed basmati rice.
While the chicken is simmering, place the water and garlic in a large pot and bring to the boil. Add the spinach leaves, immediately cover the pot and turn off the heat. Leave for 3-5 minutes until just wilted. Squeeze lemon juice over wilted leaves, salt and pepper to taste. Serve immediately.
The best tandoori paste I have found (and the one that Meg turned me on to) is "Maharaja's Choice" brand available from Coles.
This is pretty family friendly. But you can adjust the heat by adding more or less Tandoori paste. eg 1 tablespoon = mild, 2 tablespoons = medium, 3tablespoons = hot (for little kiddies anyway). Our kids like to mix in some plain yoghurt to turn the heat down if needed.
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