Creamy Chicken Pasta With Tomato Bruschetta
Mediterranean, WorldwideTake a look
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Contains Nuts, Gluten Free, Vegetarian, Vegan, Atkins, Diabetic, Coeliacs
1) In a large pan heat the oil and butter. Add the fennel, cardamoms, cinnamon and onions and saute for ten minutes.
2) Mix in the ginger and the garlic and cook for a further 15 minutes, until onions turn golden brown. Reduce the heat to low. Stir in the spinach, cover and cook until the spinach is totally wilted – about 5 minutes.
3) Stir in the salt and cayenne and cook covered for another 20 minutes. Add the garam masala and cook for a further five minutes.
4) If you can find the cinnamon bark then remove it before serving.