2 tablespoons sunflower oil
4 x Waitoa chicken breast
1 onion cut in wedges
3 cm piece ginger, grated
1-2 tablespoons curry powder
200g cherry tomatoes
1 x 400g chopped tomatoes
250mls chicken stock
150g spinach, chopped
Cashews, roughly chopped
Heat the oil in a frying pan and brown the chicken breasts for about 10 minutes until golden, remove and set aside.
Add the onions to the pan and cook for 5 minutes then add the ginger and curry powder and cook for 2 minutes, stirring. Add the cherry tomatoes, tinned tomatoes and chicken stock and season with salt.
Bring to the boil, reduce to a low simmer, add the chicken back in and simmer gently for about 10 minutes until the breasts are cooked through.
Before serving, stir through the spinach to just wilt and serve scattered with coriander and cashew nuts.
Serve with rice, chutney and roti.