Our Skinni curries are great just as they come, but with a few tweaks here and there you can not only ring the changes but ramp up the nutrient content too. Here we add extra peppers, a handful of spinach (our go-to green) and a tin of chickpeas to make it super filling and extra healthy.
You could add rice, but with the filling protein from the chicken and the chickpeas, we think it needs nothing at all. Add a roti or chapati if you are proper hungry; a healthier choice than naan bread.
Heat the oil in a saucepan and add the peppers with the onions. Stir and cover for a few minutes. Stir again, and cover. Keep doing this until the peppers and onions have softened.
Add the chicken and stir for several minutes.
Add the Skinni jalfrezi sauce, the chickpeas and the spinach. Simmer for 10 minutes.
Check if it needs salt, adjust as necessary, and add the fresh herbs.
Serve hot, with bread if wanted.
Ingredients
Directions
Heat the oil in a saucepan and add the peppers with the onions. Stir and cover for a few minutes. Stir again, and cover. Keep doing this until the peppers and onions have softened.
Add the chicken and stir for several minutes.
Add the Skinni jalfrezi sauce, the chickpeas and the spinach. Simmer for 10 minutes.
Check if it needs salt, adjust as necessary, and add the fresh herbs.
Serve hot, with bread if wanted.
