Chicken in Spinach Gravy

2 chicken breasts, chopped into bite size pieces
300g frozen spinach, thawed. (Or, fresh spinach washed)
fresh coriander, chopped
1 bunch methi, chopped (optional)
salt 1/2 tsp
2 tsp lurpax lighter spread
2 tsp oil
1 onion, sliced
1 tsp cumin seeds
2 cloves garlic pureed plus 2 cloves sliced
2 tsp ginger, pureed plus 1 tbsp finely sliced into match stick sized pieces
1 green chilli, deseeded and finely sliced
1 tsp garam masala
1 tbsp lemon juice
Marinade;
3 tbsp natural yogurt
1 tsp garam masala
2 tsp garlic and ginger paste
2 tsp coriander powder

Combine ingredients for marinade, add chicken and marinade overnight.

Place spinach, fresh coriander and fresh methi (if using) and salt in saucepan and cook for about 5 - 10 mins (depending on if using frozen or fresh spinach)

Drain well, cool slightly and puree, cook for a further 20 mins approx.

Heat 1 tsp of the butter and 1 tsp of the oil and fry 3/4 of the onion until brown, add cumin seeds and cook until fragrant (about 30 secs)

Add garlic, ginger, chilli and stir fry for 1 min over low heat.

Increase heat, add chicken (reserving the marinade) toss in pan for 3 - 4 mins until browned.

Add 2 tbsp water to the marinade, then add it into the pan, along with the spinach mixture. Season to taste.

Cover and cook for about 10 - 20 mins until chicken is cooked.

Meanwhile, add rest of butter and oil to fry pan and fry remaining onion slices, along with the strips of ginger and sliced garlic until browned.

Uncover pan with spinach mixture and dry off excess water released by the spinach, over a high heat.

Stir in garam masala, lemon juice and the ried onion slices with the ginger and garlic and serve hot.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.