Ingredients
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Chicken thigh – 500 grams (Skin off, diced)
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Oil vegetable – 20 ml
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Onion brown – 180 grams (Diced)
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Garlic crushed – 1 teaspoon
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Ginger crushed – 1 teaspoon
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Turmeric – 1 teaspoon
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Cumin ground – 1 teaspoon
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Garam masala – 1 teaspoon
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Chilli crushed – pinch
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Pepper black – 1/4 teaspoon, cracked
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Chickpeas – 300g (tinned/drained)
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Tomatoes crushed – 350g
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Chicken stock salt reduced – 150ml
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Spinach – 250g
This recipe was developed by chefs at Western District Health Service.
