| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Servings |
serves
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Ingredients
- 360 grams chicken breast fillets
- 1 tbsp extra virgin olive oil
- 2 tsp garam masala
- 2 tsp sweet paprika
- 2 tsp fresh ginger grated
- 2 cups mushrooms quartered
- 2 small sweet potato peeled and diced
- 2/3 cup water
- 400 mls tomato passata
- 1 tbsp rice malt syrup
- 1 cup reduced-fat Greek natural yoghurt
- 4 cups baby spinach
- 1/2 lemon
Ingredients
|
|
Instructions
- Cube chicken breast. Heat pan over medium heat and add oil. Add the sweet potato and stir fry for 10-15 minutes.
- Add garam masala, sweet paprika and ginger and stir to coat potato.
- Add chicken breast and mushrooms and stir again.
- Reduce heat to low, add passata, water and rice malt syrup and simmer for 7-8 minutes until the chicken is cooked and sweet potato is tender.
- Remove from heat, cool slightly and stir through yoghurt.
- Serve with baby spinach and a wedge of lemon.
Recipe Notes
330 calories per serve