A delicious North Indian-style curry packed with tender chicken, mushrooms and spinach in an aromatic sauce

  • 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 300 ml of water and cook for 2 minutes.
  • Add the chicken and simmer for 10 minutes.
  • Add the tomato, spinach and coriander and cook for a further 5 minutes or until the chicken is cooked through.
  • Take the pan off the heat, stir the yogurt into the curry and season to taste. Serve hot with rice and your favourite vegetables.