g
Best choice
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat the oil in a large pot.
- Add the chicken, onion, garlic, ginger, turmeric, cumin, garam marsala, chilli and pepper, stir continuously until spices are fragrant and chicken in coated.
- 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.
- Stir through the spinach and cook for a further 5 minutes. Serve with steamed rice or pilaf rice.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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