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.
- 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.
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