Ingredients
- ( 2 medium) Chicken thigh, raw
- ( 4 tbsp) Vegetable oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 2 tsp) Raw ginger, peeled
- ( 1 tsp) Chilli (chili) dried ground
- ( 1/2 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
- ( 300 ml) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1/4 bunch) Fresh mint
- ( 3 cup) Raw Spinach
- ( 1 tsp) Cooking salt
- ( 1 stem) Curry leaves
- ( 4 small) Roti bread
Did you know?
Pre-minced garlic and ginger can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content. Please note that substituting ingredients will slightly change nutritional values. On the other hand, frozen vegetable products such as spinach (if nothing is added) have nearly identical nutritional content to their fresh versions.Mughlai chicken
Serves 4Time 30 mins
Craving a thick curry? Try this great Indian dish
Fat - total
21g
30%
Fat - saturated
3g
14%
Salt
555mg
24%
Protein
21g
43%
Carbs
29g
9%
Sugar
2g
3%
Energy
1630kJ
19%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 medium) Chicken thigh, raw
- ( 4 tbsp) Vegetable oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 2 tsp) Raw ginger, peeled
- ( 1 tsp) Chilli (chili) dried ground
- ( 1/2 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
- ( 300 ml) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1/4 bunch) Fresh mint
- ( 3 cup) Raw Spinach
- ( 1 tsp) Cooking salt
- ( 1 stem) Curry leaves
- ( 4 small) Roti bread
Method
- Dice the garlic, onion and ginger.
- Heat a pan and add the oil, onion, garlic, ginger, chilli, and curry leaves. Cook until the onion is soft and sweet.
- Cut the chicken thighs (remove skin) into thin slices.
- Add the sliced chicken thighs to the pan. Cook on high heat for 2–3 minutes, giving the chicken some colour.
- Add the yoghurt. Wait for thechicken/yogurt mixture to start simmering (bubble gently), then add the stock, spinach, and mint. Simmer for 15 minutes.
- Cook on high heat for 10 minutes or until the gravy has thickened.
- Serve with Roti or rice.
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