Chicken Curry with Spring Greens

Ingredients

• 300g or 1 pack of chicken thighs
• 4 tbsp full fat Greek yogurt
• medium curry powder
• 1 onion 
• 1 garlic clove
• 20g fresh root ginger chopped or grated
• 1 can of chopped tomatoes
• 1/2 pack of shredded spring greens
• small stick of butter 
• naan bread to serve

Method

1. Heat up the butter in a large wok/ pan. Whilst the butter is melting, cut up the garlic, onion and ginger and toss in the pan.
2. Once the roots have started to release their aroma, toss the chicken into the pan to lightly brown the outsides.
3. ​Add in the Greek yogurt, curry powder and chopped tomatoes and mix in thoroughly. Replace the lid and leave to cook for 10 minutes.
4. After 10 minutes give the curry a stir to help break down the chicken and then add the spring greens and mix thoroughly.
5. Leave to simmer on the hob for a further 15 minutes to give the chicken a chance to cook through.
6. Serve up with  a side of Naan bread and enjoy!