Chicken, Bean and Spinach Curry
1 tbsp olive oil
340g/12oz boneless, skinless, chicken breasts, cut into strips
2 garlic cloves, crushed
1 x 300g/11oz jar curry sauce
1 x 400g/14oz can aduki beans, drained and rinsed
175g/6oz thin green beans, trimmed
150g/5oz/1¼ cups natural yogurt, plus extra to serve
175g/6oz baby spinach leaves
boiled rice to serve
1 Heat the oil in a large pan over a medium heat and fry the chicken strips with the garlic until golden.
2 Add the curry sauce and beans, then cover the pan and simmer gently for 15 minutes or until the chicken is cooked through and tender. Add the green beans and cook gently for a further 5
3 Over a low heat, stir in the yogurt and heat through without boiling. Stir in the spinach and cook for 1–2 minutes until it starts to wilt.
4 Serve immediately with extra yogurt and boiled rice.