Preparation
Cut the chicken into chunky pieces and place in a dish. Grate the ginger and garlic and mix with the lemon juice, cumin, chilli flakes, curry powder and the Greek yoghurt. Pour the marinade over the chicken and stir well so all the chicken is coated and leave to marinate for 30 minutes (or longer if you can).
Heat the oil in a large, deep frying pan and fry the chicken for 3-4 minutes, until white all over. Add the passata and any remaining yoghurt marinade and gently simmer for 10 minutes, or until the chicken is cooked through. Mix the cornflour with a little cold water and then add to the sauce. Continue to cook for a further couple of minutes, until the sauce has thickened. Season well. Remove from the heat, add the spinach for colour and leave covered until the spinach wilts.
Meanwhile, make the colourful salad. Finely chop the tomatoes and cucumber. Finely slice the onion and mix all the vegetables together with some seasoning. Set aside.
To serve, toast the pitta and cut into strips. Serve with the chicken and salad for added crunch.
When you fancy a takeaway-style meal, pronto, whip up this healthier take on the Indian classic.
3 of your 5-a-day. Low fat, low sat fat, high protein.