600 grams chicken breast (3 small chicken fillets) cut into small cubes
2 teaspoons curry powder
1 teaspoon garam masala
2 heaped cups fresh spinach, washed and dried
Once the tomato sauce is almost done, add the chicken cubes and stir well to coat the cubes. Cover and cook on medium heat for 15 minutes or until the chicken is cooked through. Add the spinach at the last minute and stir. You want the spinach leaves to be nice and brightly coloured.
We’ve kept the salt low in all these dishes to craft heart healthy dinner meals. Plus, this amount of salt suits our family’s taste buds. If you fancy more salt, I’d suggest adding more pepper or lemon juice to bring even more flavour – without the need for added sodium. Serve with roti, rice or quinoa – with a side salad to complete your meal.
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