Ingredients

• oil for cooking
• 1 onion, sliced thinly
• 3cm piece fresh ginger, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 500g chicken thigh fillets, cut into pieces 2cm cubes
• 2 cups basmati rice
• 3 cups chicken stock
• 1 packet baby spinach leaves
• 200g tub natural yogurt
• 1 Lebanese cucumber, diced
• 2 tomatoes, diced
• mint leaves, to serve

Method

1. Heat oil in a wok over medium heat. Add onion and cook for 3 minutes or until softened. Add ginger and spices and cook for a further minute. Add chicken and cook for 5 minutes until browned. Add rice and stir to coat well.
2. Add chicken stock and bring to boil. Cover and reduce heat to low and simmer 15 minutes or until liquid is absorbed. Remove from heat.
3. Stir through spinach. Cover and leave for 10 minutes. Serve with yogurt, cucumber, tomatoes and mint.