g Best choice GF Gluten free EF Egg free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Heat the oil in a large pot.
  2. Add the chicken, onion, garlic, ginger, turmeric, cumin, garam marsala, chilli and pepper, stir continuously until spices are fragrant and chicken in coated.
  3. Tip in the chickpeas, tomato and chicken stock. Bring to the boil and reduce to a simmer, stirring often. Cook for 45 minutes to 1 hour.
  4. Stir through the spinach and cook for a further 5 minutes. Serve with steamed rice or pilaf rice.