low calorie cooking spray (I used olive oil)
2 medium onions, finely chopped
200g closed-cup mushrooms, sliced
6cm piece of root ginger, peeled and finely chopped
3 large garlic cloves, finely chopped
2 tbsp medium curry powder
3 tbsp tomato puree
1 chicken stock cube
700g skinless and boneless chicken breasts, cut into bite-sized chunks
1 ripe tomato, roughly chopped
100g baby leaf spinach, roughly chopped
large handful of roughly chopped fresh coriander
4tbsp fat free natural Greek yogurt
salt and freshly ground black pepper
Spray a large, deep non-stick frying pan with low calorie cooking spray and place over a medium heat.
Add the onions and fry for 5 minutes, adding a little water if they start to stick.
Add the mushrooms, ginger and garlic and cook for a further 5 minutes.
Stir in the curry powder, tomato puree, stock cube and 300ml of water and cook for 2 minutes.
Add the chicken and simmer for 10 minutes.
Add the tomato, spinach and coriander and cook for a further 5 minutes or until the chicken is cooked through.
Take the pan off the heat, stir the yogurt into the curry and season to taste. Serve hot with rice and your favourite vegetables.