Tandoori Chicken Stir Fry With Spinach Recipe

Name: Tandoori Chicken Stir Fry With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes peeled; 1 pound chicken thighs cut into quarters; 1 tablespoon greek yogurt plus extra to serve; 2 tablespoons tandoori paste; 2 cloves garlic thinly sliced; 1 red chili fresh small, thinly sliced; 2 tablespoons vegetable oil; 1 red onion medium, thinly sliced; 2 1/2 ounces baby spinach; 4 1/2 ounces cherry tomatoes halved; basmati rice cooked, to serve; mango chutney; pappadums

Servings: persons

2 medium potatoes peeled
1 pound chicken thighs cut into quarters
1 tablespoon greek yogurt plus extra to serve
2 tablespoons tandoori paste
2 cloves garlic thinly sliced
1 red chili fresh small, thinly sliced
2 tablespoons vegetable oil
1 red onion medium, thinly sliced
2 1/2 ounces baby spinach
4 1/2 ounces cherry tomatoes halved
basmati rice cooked, to serve
mango chutney
pappadums

1
Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil then cook for 6-8 mins, or until partially cooked. Drain. When potatoes are cool enough to handle, cut into 3/4 inch pieces.
2
Meanwhile, combine chicken, yogurt, tandoori paste, garlic and chili in a medium bowl.
3
Heat a wok or large frying pan over medium-high heat. Add oil and swirl to coat. Stir-fry potatoes for 5 mins, or until golden and crisp. Add onion and stir-fry for 1 min. Add chicken and stir-fry for 4-5 mins, or until cooked through. Remove from heat. Add spinach and tomatoes and toss to combine. Season.
4
Spoon rice into bowls. Top with chicken. Serve immediately with chutney, pappadums and extra yogurt.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium potatoes peeled, 1 pound chicken thighs cut into quarters, 1 tablespoon greek yogurt plus extra to serve, 2 tablespoons tandoori paste, and more.

Yes, Tandoori Chicken Stir Fry With Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken Stir Fry With Spinach

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