Sure Lurker. This is to serve 4
1 tablespoon vegetable oil
600 gms chicken thigh fillets halved (I usually use chicken breast though)
1 brown onion halved and sliced
2 cloves garlic crushed
2cm piece of green ginger peeled, finely grated
1/3 cup Madras curry paste (or less if you don't want it too spicy)
410g can finely chopped tomatoes
1 cup frozen peas
2/3 cup pure cream (I don't usually use as much cos of the calories)
1/2 cup plain yoghurt
80gms baby spinach
I usually use a wok but doesn't have to be
Heat oil in the wok over medium high heat.
Cook chicken in batches for 2 minutes each side until golden. Transfer to a bowl. Reduce heat to medium.
Add onion garlic and ginger to wok. Cook stirring for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant.
Return chicken to wok. Add tomato and 1/2 cup water. Bring to the boil. Reduce heat to low. Simmer partially covered for 30 to 35 minutes or until chicken is cooked through. (Probably not that long for breast).
Add peas, cream and yoghurt. Stir to combine. simmer for 5 minutes or until peas are tender. Stir in spinach until just wilted.
Joono
