Chicken and Spinach Curry

Ingredients

• 3 tbsp plain yogurt
• 2 tsp Kashmiri chilli powder
• ½ tsp ground turmeric
• 800g chicken, skinless breast or thigh cut into large chunks
• 4 tbsp vegetable oil
• 3 black cardamom pods
• 2 bay leaves
• 5cm piece cinnamon
• 3 whole cloves
• 1 tsp cumin seeds
• 1 large onion, chopped
• 1 large green chilli, pierced lengthwise with a knife
• 5cm piece ginger, grated
• 400g can chopped tomatoes
• 2 tsp ground coriander
• 1½ tsp garam masala
• 300g spinach leaves, washed
• salt to taste
• freshly ground black pepper
• lemon juice
• handful coriander leaves, roughly chopped
• a little cream to drizzle (optional)

Method

Put in the refrigerator to marinate for up to 3 hours.

Heat the oil in a pan over a medium heat. Add the cardamom pods, bay leaves, cinnamon stick, cloves and cumin seeds and fry for 20 – 30 seconds.

Add the onion and green chilli and fry 4 -5 minutes until caramelised. Note: it is important that the onions take on a golden brown colour as this gives a particular flavour to the finished curry.

Add the ginger and garlic and fry for a further minute.

Add the chicken with all of the yogurt and spice mix and stir fry for 2 minutes.

Add the tomatoes, ground coriander and garam masala.

Simmer for 15 minutes, stirring regularly until the sauce reduces down and clings to the chicken.

In a food processor, finely chop the spinach.

Add the spinach to the pan and stir in and continue to simmer for 10 – 12 minutes.

Season with salt and pepper and a splash of lemon juice.

To serve, drizzle over a little cream, and scatter over some chopped coriander leaves.