for 4 people

Chicken

320 g	chicken strips
½ tbsp	olive oil
2 cm	ginger, finely grated
1 tsp	garam masala

Curry

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
2 tbsp	tomato puree
2 tsp	garam masala
½	mango (approx. 180 g), in pieces
5 dl	water
1 tsp	salt
1 tin	chickpeas (approx. 400 g), rinsed, drained
300 g	baby spinach
180 g	plain yoghurt
a little	garam masala

How it's done

Chicken

Place the chicken, oil, ginger and garam masala in a bowl, mix, set aside.

Curry

Heat the oil in a pan. Add the onion, garlic, tomato puree and garam masala, sauté for approx. 3 mins. Add the mango and water, bring to the boil, season with salt, reduce the heat. Cover and simmer for approx. 10 mins., puree. Add the reserved chicken, simmer for approx. 3 mins., stirring occasionally. Add the spinach in batches, allow to wilt. Add the chickpeas, heat gently. Plate up the curry, top with the yoghurt, sprinkle with the garam masala.

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