Chicken madras with cauliflower and spinach
A hot, rich madras full of cauliflower and spinach, with no cream anywhere.
- Time45 min
- LevelEasy
- Costabout £1.85 a head
Ingredients
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Method
- 1
Cook the rice following the packet. Drain.
25 min - 2
Fry the onion in the oil for 6 minutes. Add the garlic, ginger and spices for 1 minute.
6 min - 3
Add the chicken and cook for 5 minutes, turning.
5 min - 4
Stir in the purée, tomatoes and 150 ml water. Simmer for 10 minutes.
10 min - 5
Add the cauliflower and cook for 10 minutes until tender.
10 min - 6
Stir in the spinach until wilted and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.