Tandoori Chicken Stir Fry With Spinach - cooking recipe

Ingredients

2 None medium potatoes, peeled
1 lb chicken thighs, cut into quarters
1 tbsp Greek yogurt, plus extra to serve
2 tbsp tandoori paste
2 cloves garlic, thinly sliced
1 None fresh small red chili, thinly sliced
2 tbsp vegetable or peanut oil
1 None medium red onion, thinly sliced
2.5 oz baby spinach
4.5 oz cherry tomatoes, halved
None None cooked basmati rice, to serve
None None mango chutney and pappadums, to serve

Preparation

Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil then cook for 6-8 mins, or until partially cooked. Drain. When potatoes are cool enough to handle, cut into 3/4 inch pieces.
Meanwhile, combine chicken, yogurt, tandoori paste, garlic and chili in a medium bowl.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl to coat. Stir-fry potatoes for 5 mins, or until golden and crisp. Add onion and stir-fry for 1 min. Add chicken and stir-fry for 4-5 mins, or until cooked through. Remove from heat. Add spinach and tomatoes and toss to combine. Season.
Spoon rice into bowls. Top with chicken. Serve immediately with chutney, pappadums and extra yogurt.