6 boneless skinless chicken thighs
salt and pepper
2 tsps canola oil
1 medium yellow onion, diced
1/2 small sweet potato, cubed
3 clove garlic, minced
1 jar butter chicken sauce (400mL size)
1 cup drained and rinsed chick peas
2/3 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup fresh cilantro leaves
roti wrappers, naan breads or large tortillas
Cut chicken into 1/2 inch cubes. Season with salt and pepper.
Heat 1 tsp oil in a large skillet over medium high heat. Add chicken and stir cook until browned (about 5-7 minutes). Transfer to a plate.
Wipe skillet clean with paper towel. Add 1 tsp oil and heat over medium high heat. Add onion, sweet potato and garlic; stir cook until vegetables are golden (about 4-5 minutes).
Stir in butter chicken sauce, chick peas and chicken. Cover, reduce heat and simmer until potato is tender, stirring occasionally (about 15 minutes).
Stir in spinach and cook just until spinach is warm.
Remove from heat, stir in cilantro then divide mixture among warm roti.
Tip: You can always use cooked diced chicken in this recipe. Add the cooked chicken in when you add the spinach.