Tandoori Chicken Stir Fry With Spinach

• 2 medium potatoes peeled
• 1 pound chicken thighs cut into quarters
• 1 tablespoon greek yogurt plus extra to serve
• 2 tablespoons tandoori paste
• 2 cloves garlic thinly sliced
• 1 red chili fresh small, thinly sliced
• 2 tablespoons vegetable oil
• 1 red onion medium, thinly sliced
• 2 1/2 ounces baby spinach
• 4 1/2 ounces cherry tomatoes halved
• basmati rice cooked, to serve
• mango chutney
• pappadums

1. Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil then cook for 6-8 mins, or until partially cooked. Drain. When potatoes are cool enough to handle, cut into 3/4 inch pieces.
2. Meanwhile, combine chicken, yogurt, tandoori paste, garlic and chili in a medium bowl.
3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl to coat. Stir-fry potatoes for 5 mins, or until golden and crisp. Add onion and stir-fry for 1 min. Add chicken and stir-fry for 4-5 mins, or until cooked through. Remove from heat. Add spinach and tomatoes and toss to combine. Season.
4. Spoon rice into bowls. Top with chicken. Serve immediately with chutney, pappadums and extra yogurt.

potatoes, chicken, greek yogurt, tandoori paste, garlic, red chili, vegetable oil, red onion, baby spinach, tomatoes, basmati rice, mango, pappadums

Taken from www.yummly.com/recipe/Tandoori-Chicken-Stir-Fry-with-Spinach-1402124 (may not work)